A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.
Ingredients
- ground lamb: 0.25 pound
- basmati rice: 0.25 cup
- tomato puree: 2 cups (divided)
- mint: 0.5 tsp (dried)
- salt: 0.5 tsp
- black pepper: 0.125 tsp
- small zucchini or yellow squash: 2 pound
- salt: 0.5 tsp
- garlic: 1 tsp (minced)
- lemon juice: 1 Tbsp
- mint: 0.5 tsp (dried)
Metric Conversion
Stages of cooking
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Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
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Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
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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.
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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.
