Middle Eastern Stuffed Zucchini
Description
Small zucchinis are stuffed with basmati rice, ground lamb, and mint in this Middle Eastern dish.
Ingredients
•
1/4 pound ground lamb
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1/4 cup basmati rice
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2 cups tomato puree, divided
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1/2 teaspoon dried mint
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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2 pounds small zucchini or yellow squash
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1/2 teaspoon salt
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1 teaspoon minced garlic
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1 tablespoon lemon juice
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1/2 teaspoon dried mint
Directions
1
Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
2
Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
3
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.
4
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.