Lebanese Stuffed Zucchini with Rice and Herbs

Ingredients

• medium zucchini8
• short-grain rice200g
• onion, finely chopped1
• tomatoes, diced2
• fresh parsley, chopped50g
• fresh mint, chopped30g
• ground allspice1 tsp
• ground cinnamon0.5 tsp
• salt1 tsp
• black pepper0.5 tsp
• olive oil2 tbsp
• garlic cloves, minced4
• tomato paste2 tbsp
• water500ml

Directions

1. 1

   Prepare the zucchini: wash and trim the ends. Using a corer or a thin knife, hollow out the zucchini, leaving a 0.5 cm thick shell. Reserve the flesh for another use. Set aside.

2. 2

   Make the filling: in a bowl, combine the rice, chopped onion, diced tomatoes, parsley, mint, allspice, cinnamon, salt, pepper, and 1 tablespoon of olive oil. Mix well.

3. 3

   Stuff the zucchini: fill each hollowed zucchini about 3/4 full with the rice mixture, leaving room for the rice to expand. Do not overfill.

4. 4

   Prepare the cooking liquid: in a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the tomato paste and cook for another minute. Add the water and bring to a simmer.

5. 5

   Arrange the stuffed zucchinis upright in the pot. The liquid should come about halfway up the zucchinis. If needed, add more water. Cover and simmer over low heat for 40-45 minutes, until the zucchini is tender and the rice is cooked through.

6. 6

   Serve warm, spooning some of the cooking liquid over the zucchinis. Accompany with yogurt if desired.