March 31, 2013
Mix together half boiled basmati rice, 2 tablespoons tomato puree, salt, and pepper.
Slice the ends off of the zucchini and hollow out the centers using an apple corer. Stuff with the above mixture.
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.
Stir in the garlic, lemon juice, and mint. Simmer for an additional 15 minutes. Serve cut up in halves or rounds.