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. 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. 2 Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
3. 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. 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.

Nutrition per serving