Name: Lamb and rice stuffed zucchini
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Cuisine: lebanese
Ingredients: 1kg zucchini; 9.20 gm olive oil; 1 small brown onion, finely chopped; 2 garlic cloves, crushed; 100.00 gm white long-grain rice; 175g lamb mince; 1.20 gm sea salt; 1/2 tsp cracked black pepper; 20.00 ml chopped fresh mint leaves; 20.00 ml chopped fresh flat-leaf parsley leaves; 20.00 ml chopped fresh coriander leaves; 375.00 ml tomato puree

Lamb and rice stuffed zucchini

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Add this mouthwatering dish to your Spring BBQ spread.

Ingredients:

1kg zucchini
9.20 gm olive oil
1 small brown onion, finely chopped
100.00 gm white long-grain rice
175g lamb mince
1.20 gm sea salt
1/2 tsp cracked black pepper
20.00 ml chopped fresh mint leaves
20.00 ml chopped fresh flat-leaf parsley leaves
20.00 ml chopped fresh coriander leaves
375.00 ml tomato puree

Instructions:

Prepare the zucchinis by trimming off the tops. Use an apple corer to gently hollow out the zucchinis, ensuring to leave a 5mm border around the edge and 1cm at the base.
In a sizzling pan, heat oil and sauté onion and garlic until soft, about 3 minutes. Allow to cool for 10 minutes.
Combine the onion mixture, rice, mince, allspice, salt, pepper, mint, parsley, and coriander in a bowl. Mix well.
Stuff zucchini with rice mixture, ensuring to leave a 1cm space at the top.
In a large saucepan, arrange zucchini in a single layer. Mix tomato puree and 1 1/2 cups cold water in a jug, then pour over zucchini. Cover and bring to a boil over medium heat. Reduce heat to low and simmer uncovered, turning occasionally, for 1 hour until zucchini and rice are tender. Serve hot.

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