Middle Eastern Stuffed Zucchini

Recipe View 5 mins In a bowl, combine the ground lamb, basmati rice, 2 tablespoons of tomato puree, 1/2 teaspoon of dried mint, 1/2 teaspoon of salt, and black pepper. Mix thoroughly until well combined. (5 minutes)

Recipe View 20 mins Carefully slice off the ends of each zucchini. Using an apple corer or a small spoon, gently hollow out the centers of the zucchinis, creating a cavity for the filling. Be careful not to pierce the sides. (20 minutes)

Recipe View 15 mins Stuff each zucchini with the lamb mixture, packing it in firmly but not too tightly to allow for rice expansion during cooking. (15 minutes)

Recipe View 5 mins In a large skillet or pot, stir together the remaining tomato puree and 1/2 teaspoon of salt. Arrange the stuffed zucchini in a single layer in the sauce. Add enough water or broth to cover the zucchini almost completely. Drizzle a bit of olive oil over the top. (5 minutes)

Recipe View 30 mins Bring the sauce to a simmer over medium-high heat, then reduce the heat to medium-low, cover the skillet, and simmer gently for 30 minutes, or until the rice is cooked through and the zucchini is tender. (30 minutes)

Recipe View 15 mins Stir in the minced garlic, lemon juice, and remaining 1/2 teaspoon of dried mint. Recover the skillet and simmer for an additional 15 minutes to allow the flavors to meld. (15 minutes)

Recipe View To serve, carefully transfer the stuffed zucchini to a serving platter. You can slice them crosswise into rounds or serve them whole. Spoon the tomato sauce generously over the top. Garnish with fresh mint leaves, if desired.