Zucchini Stuffed with Lamb
This is a tasty stuffed zucchini recipe. You can also use long thin eggplants.
Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Extra time:1hour ›
Ready in:2hours
- Mix together the lamb mince, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt and pepper; mix well then set aside.
- Slice the ends off of the zucchinis and hollow out the centres using an apple corer. Stuff with lamb mixture.
- 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.
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(9)
Reviews in English (3)
I really liked this recipe! I changed the quantities to 6 servings and used 5 zucchinis. To have enough lamb I had to use 50% more lamb (On top of changing the servings to 6). I ground my own lamb from fresh lamb shoulder. Gutting the Zucchini is difficult - use a long, thin knife and careful not to break the skin! I added the guts of the zucchini to the sauce which added some needed texture and this way I did not waste any food. Next time I will use 30% less mint. It was a little too minty for me but maybe ok for other people. Also I simmered it for 30 minutes after adding garlic rather than 15. I'm glad I did that. Make sure you choose zucchinis that are as fat as possible! It's not a super easy recipe but it looks elegant and exotic when served with the sauce on the top. I served it with potatoes fried in olive oil and chopped spinach with savory, salt, pepper and oregano. Went together very well!! Good meal to impress guests with!! - 08 Feb 2007 (Review from Allrecipes USA and Canada)
My husband and I loved this recipe! I made a few changes though. For one I cooked the rice before mixing it with the lamb and tomato paste. Also I couldn't find and ground lamb so I bought a lamb steak and cut it into small pieces. Other than that I followed the recipe exactly and it was wonderful! - 28 Jul 2010 (Review from Allrecipes USA and Canada)
ok, so i will admit i am not good at following directions. i already have had this many times, so i added more lamb per Dh's request. also, tweeked the spices slightly because i have the imported spices from saudi. very good and still a favorite in my house but i had a hard time getting the sauce to seem not too watery - 19 May 2008 (Review from Allrecipes USA and Canada)