This recipe is a great way to use up that giant zucchini lurking in your garden. Early season zucchini are best as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin.
2 large zucchini
1 (800g) tin diced tomatoes with juice
2 tablespoons tomato paste
3/4 cup (185ml) water
1/4 teaspoon ground cinnamon
1 tablespoon olive oil
1 onion diced onion
500g lamb mince
3/4 cup (125g) basmati rice
2 tablespoons olive oil
1/2 cup (125ml) water
2 tablespoons dried mint
2 teaspoons salt
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Cut each zucchini in half and use a thin sharp knife to hollow out each section removing the seeds and leaving a round 1cm shell.
Combine tomatoes with juice, tomato paste, 3/4 cup water and cinnamon in a large oven safe saucepan. Bring to a simmer over medium heat. Cook until thick; about 20 minutes.
Heat 1 tablespoon of olive oil in a small frypan. Stir in onion then cook until tender; about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
Cover pot and place in preheated oven. Cook until the rice is soft; about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve slice into 2cm rounds and top with tomato sauce.