Stuffed Zucchini In Yoghurt Sauce
By: Zomppa
Published: Tuesday, September 21, 2010 - 7:21am

Ingredients




12 short green zucchinis
1 cup short grain rice
1 medium onion, diced and browned
1/2 cup pound ground meat, browned, or for vegetarians 1 of brown lentils
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon all spice (mixture of clove, cinnamon, and nutmeg)
1 teaspoon tumeric
3 cups beef broth, or onion or vegetable stock for vegetarians
Canola oil
1/2 cup pine nuts, browned (optional)
Sauce:
1 tub kg, or 1, of plain stirred yoghurt (make sure it’s the pre-stirred variety or else it will curdle!)
6 garlic cloves
3 teaspoons dried mint

Preparation

1 Soak the rice for several hours (with the lentils if you are making the vegetarian version), and then bring it to a boil. 2 Once tender, drain the rice and add to a large mixing bowl. 3 Add the fried onion and spices, then add browned ground meat. 4 Mix until spices are distributed evenly. 5 Add some pine nuts, optionally. 6 Clean zucchinis and remove ends. Core the zucchini out so only the shell remains, being careful not to break the skin. 7 Delicately stuff the rice mixture into the zucchini. 8 Bring the broth in a big pot to medium heat and add the stuffed zucchinis to it. 9 Cover pot and begin sauce. 10 In a stainless steal pot add the tub of stirred yoghurt and stir continuously until boiled, then reduce to low heat. 11 Add the yoghurt to the zucchini broth mixture and let boil. In a frying pan heat the canola oil and add 6 cloves of smashed garlic to it. 12 Add the dried mint. Once the garlic and mint has browned mix it into the yoghurt broth. 13 Let the zucchinis cook on low heat for 45 minutes. 14 When ready to serve, handle the zucchinis carefully so they don’t break. The sauce may be served in a separate bowl and as a sauce for the plated zucchinis.

About


Welcome guest contributor Lena who shares her Middle Eastern culinary roots with an easy, tasty, healthy recipe. http://tinyurl.com/27xelku