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 chopped onion
Broth
- 6 large peeled tomatoes
- 4 tablespoons tomato paste
- 3 cups water
- 8 cloves crushed garlic
- 1 tablespoon dried mint
Preparation
Wash the rice and soak it in water for 15 minutes.
For the stuffing, in a bowl, place the rice, meat, oil, salt, cumin, mixed spices, black pepper, and onion, and mix gently to distribute well.
Remove the top part of the zucchini, hollow it out, place in salted water until done, then drain in a colander to remove water.
Stuff the zucchini with the stuffing, leaving about 1 centimeter empty to allow for rice expansion during cooking.
For the broth, in a blender jug, place the tomatoes, tomato paste, and a little water, blend until it becomes juice, put in the pot with the remaining water, bring to a boil, then add the zucchini, let it boil, then reduce heat and let it cook 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, stir on low heat until golden, add the mint, then add the garlic mixture directly to the zucchini and stir gently to mix with the broth, and serve immediately.
Notes
Garlic and mint can be added raw without heating, according to preference.
