With tomatoes and dill.
From the box of J.L. from Westborough, Massachusetts.
Greek Lamb And Zucchini
2 lb. spring lamb
3 lb. zucchini
1/2 cup dill weed
2 Tbsp. [?]
3/4 cup olive oil
Peel fresh tomato and dice. 1/4 cup olive oil in hot pan–brown lamb–dice lamb–chop onion and brown–add chopped tomato–1/2 cup chopped fresh dill.
20-30 minutes, cooked all together–then take tiny zucchini–dry zucchini–slice zucchini in half–fry zucchini in olive oil, 1/2 minute each side; object to take them out as you put them in, just brown slightly on either side. Put them in a baking pan.
Spoon over zucchini–bake in oven 350 deg. until juice absorbed.