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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.