Middle Eastern Stuffed Zucchini

Small zucchinis are stuffed with basmati rice, ground lamb, and mint in this Middle Eastern dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 183 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• ½ teaspoon dried mint
• ⅛ teaspoon black pepper
• ¼ cup basmati rice
• ¼ pound ground lamb
• 2 cups tomato puree, divided
• 2 pounds small zucchini or yellow squash

Recipe Instructions

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.