Hard Greek Dinner

Middle Eastern Stuffed Zucchini

Name: Middle Eastern Stuffed Zucchini
Prep time: 26 min
Cook time: 85 min
Total time: 111 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 0.25 pounds ground lamb; 0.25 cups basmati rice; 2 cups tomato puree , divided; 0.5 teaspoons dried mint; 0.5 teaspoons salt; 0.13 teaspoons black pepper; 2 pounds small zucchini or yellow squash; 0.5 teaspoons salt; 1 teaspoon minced garlic; 1 tablespoon lemon juice; 0.5 teaspoons dried mint

Total Time

1h 51m

26m prep · 85m cook

Servings

4 people

Rating

—

Difficulty

Hard

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A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.

Ingredients

0.25 pounds ground lamb
0.25 cups basmati rice
2 cups tomato puree , divided
0.5 teaspoons dried mint
0.5 teaspoons salt
0.13 teaspoons black pepper
2 pounds small zucchini or yellow squash
0.5 teaspoons salt
1 teaspoon minced garlic
1 tablespoon lemon juice
0.5 teaspoons dried mint

Instructions

1

Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
2

Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
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.
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.