Lebanese Stuffed Zucchini in Tomato Sauce

What you need

• 12 small zucchini, about 800 g (1 3/4 lb) total
• 500 g (1 lb) ground beef
• 100 g (1/2 cup) basmati rice, rinsed
• 1/2 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 3 tbsp fresh flat-leaf parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tsp Lebanese seven-spice mix
• 3 tbsp olive oil, divided
• 2 clove garlic, minced
• 500 ml (2 cups) tomato passata
• 125 ml (1/2 cup) water
• 1 tbsp lemon juice
• salt, to taste
• plain yogurt, to serve

Method

Restated from the original video

1. 1

   Wash the zucchini and cut off the stem ends. Core each one with a zucchini corer or a long spoon, leaving a wall about 3-4 mm (1/8 in) thick. Do not pierce the skin.

2. 2

   In a large bowl, mix the beef, rice, onion, tomatoes, parsley, mint, seven-spice mix, 1 tbsp of the oil and 1 tsp salt with your hands until evenly combined.

3. 3

   Fill each zucchini loosely, stopping 1 cm (1/2 in) below the opening so the rice has room to swell. Keep any leftover filling for the sauce.

4. 4

   Heat the remaining 2 tbsp oil in a wide pot over medium heat. Cook the garlic until fragrant and just golden, about 1 min.

5. 5

   Pour in the passata, water and lemon juice. Add 1/2 tsp salt and any leftover filling, then bring to a gentle simmer.

6. 6

   Lay the stuffed zucchini in the sauce in snug layers, spooning sauce over them. They should be mostly covered.

7. 7

   Cover and cook on low heat until the zucchini are tender and the beef and rice are cooked through, about 1 hour.

8. 8

   Taste the sauce and adjust the salt. Serve hot with the sauce spooned over, alongside plain yogurt and a green salad.

Imported from thelebanesedish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.