Stuffed Zucchini with Tomato Sauce
Ingredients
- 20 zucchini
Stuffing
- 2 cups Egyptian rice
- 300 grams ground meat
- 1/2 cup corn oil
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 tablespoon mixed spices
- 1 large onion
Broth
- 6 large tomatoes
- 4 tablespoons tomato paste
- 3 cups water
- 8 cloves garlic
- 1 tablespoon dried mint
Preparation
Wash the rice and soak it in water for 15 minutes.
In a bowl, combine the rice, ground meat, corn oil, salt, cumin, black pepper, mixed spices, and onion, and mix lightly to distribute evenly.
Remove the top of each zucchini, hollow out the interior, place them in salted water until all are prepared, then drain in a colander.
Stuff each zucchini with the mixture, leaving about 1 centimeter of space at the top to allow the rice to expand during cooking.
For the broth, blend the tomatoes, tomato paste, and a little water in a blender until smooth, then transfer to a pot with the remaining water and bring to a boil. Add the stuffed zucchini, bring to a boil again, then reduce heat and simmer gently for about 20 minutes until the rice and zucchini are cooked.
In a small skillet, heat 2 tablespoons of ghee or corn oil, add the garlic, and stir on low heat until golden. Add the dried mint, then add this mixture directly to the zucchini in the pot and stir gently to combine with the broth. Serve immediately. Garlic and mint can be added raw without heating, if preferred.
