Middle Eastern Stuffed Zucchini

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


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