Ingredients
- ¼ pound ground lamb
- ¼ cup basmati rice
- 2 cups tomato puree, divided
- ½ teaspoon dried mint
- ½ teaspoon salt
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
Why This Recipe Is A Favorite
Helpful Cooking Tips
- Lightly salt the zucchini after grating and let it drain to keep the mixture from becoming too wet.
- Cook on medium heat to ensure the filling cooks through without burning the outside.
Step 1
Combin the ground lamb, basmati rice, 2 tablespoons of tomato puree, half a teaspoon of mint, and a good pinch of salt and pepper. Mix everything together really well, then set it aside for a bit.
Step 2
Trim off the ends of the zucchinis and use an apple corer or something similar to hollow out the centers, creating little tubes. Carefully stuff each zucchini with the lamb and rice mixture.
Step 3
In a large skillet, mix the remaining tomato puree with half a teaspoon of salt. Gently place the stuffed zucchinis into the skillet and add enough water to just cover them. Bring it to a gentle simmer over medium-high heat, then lower the heat to medium-low. Cover the pan and let everything cook for about 30 minutes.
Step 4
After that, stir in the garlic, lemon juice, and the rest of the mint. Put the lid back on and let it simmer for another 15 minutes to let all those flavors come together.
Step 5
When it’s ready, slice the stuffed zucchinis into rounds, arrange them on a plate, and spoon some of the sauce over the top before serving. Enjoy!
