Stuffed Zucchini: Zucchini Ripieni

Name: Stuffed Zucchini: Zucchini Ripieni
Ingredients: 4 medium zucchini; 4 tablespoons extra virgin olive oil; 1 medium Spanish onion, finely chopped; 4 cloves garlic, thinly sliced; 1 pound ground lamb, crumbled; 2 eggs; 1 bunch fresh mint leaves, picked but left whole; 1 cup basic tomato sauce, recipe follows; 1/2 cup fresh bread crumbs; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4 inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste