Stuffed Zucchini Middle East Style

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 3 large zucchini
• 1 large onion, chopped
• 1 lb lean ground beef, uncooked
• 3/4 cup short-grain rice, uncooked
• 2 tablespoons parsley, chopped
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups plain nonfat yogurt
• 1 egg
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 3 cloves garlic, minced

Recipe

• 1 preheat oven to 375 degrees.
• 2 cut zucchini lengthwise and remove seeds.
• 3 place cut side up in one or two large casseroles dishes (depending one the size of the squash.) spray a large skillet with oil cooking spray, gently cook onion until transparent.
• 4 combine cooked onions with ground beef, rice, parsley, allspice, salt and prpper, and mix throughly.
• 5 fill each zucchini boat with the meat mixture, mounding it up and packing it in.
• 6 pour 1 cup (240ml) water on the bottom of each pan, around the squashes.
• 7 cover pans tightly with aluminum foil, bake 45 minutes.
• 8 meanwhile, prepare yogurt sauce: in a heavy saucepan, combine yogurt, egg , cornstarch, and salt.
• 9 stir mixture over medium heat until it comes to a boil.
• 10 continue to stir and cook for 5 minutes; it will thicken slightly as it cooks.
• 11 add garlic and cook for another 2 minutes, stirring constantly.
• 12 when zucchini has cooked for 45 minutes, remove from oven, uncover, and pour yogurt sauce over zucchini.
• 13 return to oven, uncovered and cook for 10 minutes more.