Baked Stuffed Zucchini with Kofta
Ingredients
- 6 large zucchini
- 500 grams kofta
- 1/4 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
- Pine nuts
Preparation
Preheat the oven to 180°C and prepare a medium-sized baking dish.
Wash the zucchini and trim the top and bottom parts.
Cut the zucchini into 4 cm pieces crosswise.
Using a small spoon, slightly hollow out the zucchini pieces and keep the pulp.
Place the zucchini pulp in the baking dish in a layer.
Arrange the hollowed zucchini pieces in the dish with the hollow side up.
Shape the kofta into balls that fit the hollow in the zucchini pieces and place them inside.
In a deep bowl, combine the broth, lemon juice, black pepper, salt, mixed spices, and olive oil.
Mix the ingredients well with a spoon and pour over the dish.
Put the dish in the oven and bake for one hour or until the kofta is cooked.
Remove the dish from the oven, spread pine nuts over it, and serve.
