Middle Eastern Stuffed Zucchini

Ingredients

  • 1/4 pound ground lamb
  • 1/4 cup basmati rice
  • 2 cups tomato puree, divided
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 pounds small zucchini or yellow squash
  • 1/2 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried mint

Directions

Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.

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Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.

Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.