Zucchini Stuffed with Lamb Ragout

Rinse the zucchini, pat dry, trim and cut into 5 cm (approximately 2 inch) long pieces. Scoop out the flesh in the center to form hollow tubes. Peel the carrot and cut into 1 cm (approximately 1/2 inch) cubes. Rinse the rosemary, shake dry and pluck the needles. Peel the garlic and onion and chop finely. For the stuffing, fry the minced meat in a hot pan with oil until crumbly. Add the onion, garlic and carrot cubes and fry for 3-4 minutes. Deglaze with the red wine and boil down briefly, then add the tomato and rosemary. Season with salt and pepper and simmer for 20-25 minutes over medium heat. Place the zucchini pieces on a baking sheet lined with parchment paper, fill with the lamb mixture and cook for 15-20 minutes in the preheated oven. Remove from the oven and serve immediately.