• ¼ cup basmati rice
  • 2 cups tomato puree, divided
  • 1 teaspoon dried mint
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 pounds small zucchini
  • ½ teaspoon salt
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice

Step 1

Mix together half boiled basmati rice, 2 tablespoons tomato puree, salt, and pepper.

Step 2

Slice the ends off of the zucchini and hollow out the centers using an apple corer. Stuff with the above mixture.

Step 3

Stir together the remaining tomato puree with ½ teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer for 30 minutes.

Step 4

Stir in the garlic, lemon juice, and mint. Simmer for an additional 15 minutes. Serve cut up in halves or rounds.