Stuffed Zucchini

• 6 zucchinis
• 1/2 pound ground lamb (or beef)
• 1/4 cup uncooked Parboiled Rice
• 2 pressed garlic cloves
• 1 minced onion
• 2 teaspoons salt
• 1 can tomato sauce -- (8 oz.)
• 3 cups water
• 2 tablespoons lemon juice
• 1 bunch cilantro
• 7 grams mint
• 4 grams all spice
• 1 ounce lemon juice

1. Wash zucchinis and cut green caps off.
2. Core each zucchini with a coring knife.
3. Save the insides, set aside.
4. Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt. Knead well.
5. Stuff each zucchini with the meat mixture.
6. If you have more meat mixture than zucchini , make meatballs out of the
7. remaining stuffing.
8. In the bottom of a 5-quart pot, place the insides of the carved zucchinis,
9. then arrange the stuffed zucchini on top of them.
10. Add remaining salt, tomato sauce, water and lemon juice.
11. Bring to a boil on high heat.
12. P.S another method is to cook the rice and the ingredients separately and
13. then stuff the koosa and bake for one hour. It gives it a nice roasted
14. tasted.
15. Reduce to medium heat and cook for 20 minutes, or until tender.

zucchinis, ground lamb, rice, garlic, onion, salt, tomato sauce, water, lemon juice, cilantro, mint, spice, lemon juice

Taken from www.epicurious.com/recipes/member/views/stuffed-zucchini-50134381 (may not work)