- 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
- 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.
04/03/2018
recipepes.com
Middle Eastern Stuffed Zucchini, recipe
PT15M
PT1H
5
455 calories
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