Zucchini Stuffed with Lamb

    Zucchini Stuffed with Lamb


    9 people made this

    This is a tasty stuffed zucchini recipe. You can also use long thin eggplants.

    Serves: 4 

    • 125g lamb mince
    • 1/4 cup (60g) basmati rice
    • 2 cups (500g) tomato puree, divided
    • 1/2 teaspoon dried mint
    • 1/2 teaspoon salt
    • 1 pinch teaspoon black pepper
    • 1kg small zucchini
    • 1/2 teaspoon salt
    • 1 teaspoon crushed garlic
    • 1 tablespoon lemon juice
    • 1/2 teaspoon dried mint

    Preparation:15min  ›  Cook:45min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Mix together the lamb mince, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt and pepper; mix well then set aside.
    2. Slice the ends off of the zucchinis and hollow out the centres using an apple corer. Stuff with lamb mixture.
    3. Stir together the remaining tomato puree with 1/2 teaspoon salt in a large frypan. 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. 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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate