Stuffed Zucchini with Kofta
Ingredients
- 6 large zucchini
- 500 grams kofta
- 0.25 cup tomato paste
- 2 cups broth
- 2 tablespoons lemon juice
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon mixed spices
- 2 tablespoons olive oil
Preparation
Preheat the oven to 180°C and prepare a medium-sized baking dish.
Wash the zucchini and trim the top and bottom.
Cut the zucchini crosswise into 4 cm pieces.
Using a small spoon, hollow out the zucchini pieces slightly and keep the flesh.
Place the zucchini flesh in the baking dish as a layer.
Arrange the zucchini pieces in the dish with the hollow side up.
Shape the kofta into balls to fit the hollowed zucchini pieces.
Place the kofta in the zucchini pieces.
In a deep bowl, place the broth, lemon juice, black pepper, salt, mixed spices, and olive oil.
Mix the ingredients well with a spoon and spread them in the dish.
Put the dish in the oven for an hour until the kofta is cooked.
Remove the dish from the oven, sprinkle with pine nuts and serve.
