Mellas Family Lamb Stuffed Zucchini (Koosa)

This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 511 Calories

Ingredients

• 2 teaspoons salt
• ½ cup water
• ¼ teaspoon ground cinnamon
• ¾ cup water
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• ½ cup chopped onion
• 2 large zucchini
• 2 tablespoons tomato paste
• 2 tablespoons dried mint
• 1 pound ground lamb
• 1 (28 ounce) can chopped tomatoes with juice
• ¾ cup basmati rice

Recipe Instructions

Step 1

Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.

Step 2

Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.

Step 3

Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.

Step 4

Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.