- 4 middle sized zucchinis
- 1 tomato
- 2 onions, diced
- ¼ cup rice
- 150g ground meat
- 2 tbsp tomato paste (1 for filling, 1 for sauce)
- 1 lemon, squeezed
- A few leaves of dill, minced
- A few leaves of fresh mint, minced
- 5 tbsp olive oil
- Salt
- Black pepper
Directions:
Wash the zucchinis and cut them into two. Then grab a small spoon and scoop out their pulp. The walls of zucchinis shouldn’t be too thick or too thin (about ¼ inch). Sprinkle a pinch of salt inside each of them.
For the filling; Mix diced onions, rice, ground meat, 1 tbsp tomato paste, lemon juice, minced dill and fresh mint, 3 tbsp olive oil, 2 tsp salt and black pepper in a bowl.
Stuff the zucchinis with this mixture, but be careful, it shouldn’t be too tight because when rice and ground meat cook, they’ll get bigger. You can gently press on the filling while stuffing the zucchinis. Place each stuffed zucchini upright in a large pot.
Slice the tomato and put a slice on each stuffed zucchini to cover the filling mixture.
Dilute 1 tbsp tomato paste with water and pour it into the pot. Then pour some water (shouldn’t cover the zucchini, leave it when the water reaches the middle of zucchinis). Cover the lid on the pot, put it over the lowest heat and cook it for about 1 and a half hour.
You can serve it with some yogurt and garnish with dill leaves.
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