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How to make Lamb and rice stuffed zucchini

Yield = 8
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 8 medium (1kg) white zucchini
  • 2 teaspoons olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup white long-grain rice
  • 175g lamb mince
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh coriander leaves
  • 1 1/2 cups tomato puree

Method

  • Step 1 Trim tops from zucchini. Using an apple corer, carefully remove and discard flesh, leaving a 5mm border around edge and 1cm at base.
  • Step 2 Heat oil in a frying pan over medium-high heat. Cook onion and garlic for 3 minutes or until softened. Cool for 10 minutes.
  • Step 3 Place onion mixture, rice, mince, allspice, salt, pepper, mint, parsley and coriander in a bowl. Mix to combine.
  • Step 4 Fill zucchini with rice mixture, leaving 1cm at top.
  • Step 5 Place, in a single layer, in a large saucepan. Combine tomato puree and 1 1/2 cups cold water in a jug. Pour puree mixture over zucchini. Cover. Bring to the boil over medium heat. Reduce heat to low. Simmer, uncovered, turning occasionally, for 1 hour or until zucchini and rice are tender. Serve.