Middle Eastern Stuffed Zucchini Recipe

Ingredients
<br>- 1/4 pound ground lamb
<br>- 1/4 cup basmati rice
<br>- 2 cups tomato puree, divided
<br>- 1/2 teaspoon dried mint
<br>- 1/2 teaspoon salt
<br>- 1/8 teaspoon black pepper
<br>- 2 pounds small zucchini or yellow squash
<br>- 1/2 teaspoon salt
<br>- 1 teaspoon minced garlic
<br>- 1 tablespoon lemon juice
<br>- 1/2 teaspoon dried mint
<br><p></p>Directions
<br>step 1: Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
<br>step 2: Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
<br>step 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.
<br>step 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.
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Ingredients
- 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

Directions
step 1: Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
step 2: Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
step 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.
step 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.

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