Ingredients
2large zucchini
28oztomatoes with juice,(1 can), chopped
2tbsptomato paste
¾cupwater
¼tspground cinnamon
½cuponion,chopped
1lbground lamb
¾cupbasmati rice
2tbspolive oil,plus 1 tbsp for cooking
½cupwater
2tbspdried mint
2tspsalt
Preparation
Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving around ½-inch shell.
Combine the tomatoes with juice, tomato paste, water, and cinnamon in a large, oven-safe Dutch oven.
Bring to a simmer over medium heat; cook for about 20 minutes until thick
Heat 1 tablespoon of olive oil in a small skillet. Stir in the onion, then cook for about 5 minutes until tender.
Combine the cooked onion, lamb, rice, remaining olive oil, water, dried mint, and salt in a large bowl. Mix well.
Lightly stuff the lamb mixture into the hollowed-out zucchini sections. Place the stuffed zucchini in the simmering tomato sauce.
Cover the pot, then cook for about 1 hour until the rice is soft. If the sauce is very thin, simmer on the stove top until desired consistency is reached.
To serve, slice into 1-inch rounds and top with tomato sauce. Enjoy!
