Lebanese Braised Zucchini

13 ingredients
4 steps

Ingredients

  • 8 zucchini large
  • 5 ounces ground lamb
  • 1/2 cup long-grain rice rinsed, drained
  • 1 tomato ripe, chopped
  • 1 onion small, finely chopped
  • 1/4 cup toasted pine nuts plus extra, to serve
  • 1 teaspoon grated lemon zest
  • 1 teaspoon cumin
  • 1 teaspoon all-spice
  • 1/2 teaspoon cayenne pepper
  • 14 ounces diced tomatoes
  • 1 1/2 cups tomato sauce
  • 1 cinnamon stick

Directions

  1. 1
    Trim both ends from the zucchini. Carefully hollow out using an apple corer, removing, as much flesh as possible. Discard flesh.
  2. 2
    In a large bowl, combine lamb, rice, tomato, onion, pine nuts, lemon zest and spices. Season to taste and mix well. Loosely stuff zucchini cavities until 2/3 full (this allows expansion of rice during cooking).
  3. 3
    To make the sauce, combine canned tomatoes, tomato sauce and cinnamon stick in a large flameproof casserole dish. Season to taste.
  4. 4
    Arrange stuffed zucchini in sauce and bring to a boil. Reduce heat to low and simmer, covered, for 50-60 mins. Serve zucchini with sauce and sprinkle with extra pine nuts.

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