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Saute onion, garlic, and parsley in butter in a large Dutch oven until tender. Add lamb; brown evenly on all sides. Stir in tomatoes, water, salt, mint flakes, and pepper. Cover and simmer 30 minutes. Brown zucchini slices on both sides in hot oil in a large skillet. Drain on paper towels. Add zucchini to lamb mixture. Cover and simmer 5 minutes or until zucchini is tender. Transfer lamb and zucchini to a warm serving platter, reserving pan liquid in Dutch oven. Skim excess fat from pan liquid; discard fat. Bring pan liquid to a boil; reduce heat, and simmer 5 minutes. Pour sauce over lamb and zucchini.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Record your recipes and experiments — organized cooking journal