Preheat oven to 180 C fan forced

1. Place potatoes in a saucepan of boiling salted water over a high heat. Cook for 6 minutes, then add the zucchini and cook for 2 minutes or until tender. Drain well and transfer to a bowl.
2. Add the cream, parsley and 2 tbs of the breadcrumbs and mix through. Season and spoon into a lightly greased baking dish. Scatter over breadcrumbs and parmesan cheese and drizzle with olive oil. Bake for 15-20 minutes or until golden.
3. Meanwhile, heat remaining oil in frying pan over a medium high heat. Cook the lamb for 6-8 minutes or until done to your liking. remove and keep warm. Add the onion and cook until browned. Stir in tomatoes and cook for a further 5 minutes or until tomatoes are softened. Season to taste.
4. Serve lamb with the tomato mixture spooned over, accompanied by gratin.