Ingredients
4
4 servings
- •¼ pound ground lamb
- •¼ cup basmati rice
- •2 cups tomato puree, divided
- •½ teaspoon dried mint
- •½ teaspoon salt
- •⅛ teaspoon black pepper
- •2 pounds small zucchini or yellow squash
- •½ teaspoon salt
- •1 teaspoon minced garlic
- •1 tablespoon lemon juice
- •½ teaspoon dried mint
Instructions
- Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
- Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 183
- Carbohydrate: 29g
- Fat: 5g
- Fiber: 5g
- Protein: 11g
- Sugar: 10g
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