Ingredients
- ¼ cup basmati rice
- 2 cups tomato puree, divided
- 1 teaspoon dried mint
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 pounds small zucchini
- ½ teaspoon salt
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
Step 1
Mix together half boiled basmati rice, 2 tablespoons tomato puree, salt, and pepper.
Step 2
Slice the ends off of the zucchini and hollow out the centers using an apple corer. Stuff with the above mixture.
Step 3
Stir together the remaining tomato puree with ½ 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 for 30 minutes.
Step 4
Stir in the garlic, lemon juice, and mint. Simmer for an additional 15 minutes. Serve cut up in halves or rounds.
