Lebanese Braised Zucchini

• 8 None large zucchini
• 5 oz ground lamb
• 1/2 cup long grain rice, rinsed, drained
• 1 None ripe tomato, chopped
• 1 None small onion, finely chopped
• 1/4 cup toasted pine nuts, plus extra, to serve
• 1 tsp grated lemon zest
• 1 tsp cumin
• 1 tsp all spice
• 1/2 tsp cayenne pepper
• 1 (14 oz) can diced tomatoes
• 1 1/2 cups tomato sauce
• 1 None cinnamon stick

1. Trim both ends from the zucchini. Carefully hollow out using an apple corer, removing, as much flesh as possible. Discard flesh.
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. To make the sauce, combine canned tomatoes, tomato sauce and cinnamon stick in a large flameproof casserole dish. Season to taste.
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.

zucchini, ground lamb, long grain rice, tomato, onion, nuts, lemon zest, cumin, spice, cayenne pepper, tomatoes, tomato sauce, cinnamon stick

Taken from recipes-plus.com/api/v2.0/recipes/29522 (may not work)