Name: Middle Eastern Stuffed Zucchini
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ground lamb - ¼ pound; Basmati rice - ¼ cup; Tomato puree, divided - 2 cups; Dried mint - ½ teaspoon; Salt - ½ teaspoon; Black pepper - ⅛ teaspoon; Small zucchini or yellow squash - 2 pounds; Salt - ½ teaspoon; Minced garlic - 1 teaspoon; Lemon juice - 1 tablespoon; Dried mint - ½ teaspoon

Ingredients for - Middle Eastern Stuffed Zucchini

1. Ground lamb ¼ pound

2. Basmati rice ¼ cup

3. Tomato puree, divided 2 cups

4. Dried mint ½ teaspoon

5. Salt ½ teaspoon

6. Black pepper ⅛ teaspoon

7. Small zucchini or yellow squash 2 pounds

8. Salt ½ teaspoon

9. Minced garlic 1 teaspoon

10. Lemon juice 1 tablespoon

11. Dried mint ½ teaspoon

How to cook deliciously - Middle Eastern Stuffed Zucchini

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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.