8 fresh zucchini
Meat & Rice Stuffing:
225 gms ground beef
1/3 cup short grain rice
1/4 cup parsley, chopped
1/4 cup coriander, chopped
2 tbsp mint, chopped
1/2 tsp ground cinnamon
1/2 tsp allspice
1/4 cup pine nuts
1/2 cup black pepper
1/2 tsp salt
1 tbsp olive oil
Cooking Liquid:
2 tbsp olive oil
1/2 cup onion, diced
2 cloves garlic, minced
3 large tomatoes, diced
1 tbsp tomato paste
2 tsp salt
1 tsp black pepper
3-4 cups water
Chopped parsley, to garnish
Wash zucchini and slice off stem. Use an apple corer to core the centre of zucchini out, leaving 2 cm walls, taking care not to pierce through shell. Scoop out the pulp and place aside. Do not core all the way through to the other end.
In a medium bowl, combine all stuffing ingredients, mixing with hands, Stuff the zucchinis with meat mixture, leaving a few cms at the end so the mixture can expand.
Heat a deep pot on medium heat and saute onions until translucent. Add garlic and saute for a further minute.
Add diced tomato, tomato paste, salt and pepper.
Arranged zucchinis in pot so all are on their sides and cover with water so zucchinis are submerged. Cover and bring to boil.
Reduce heat to a medium simmer and cook for about 40 minutes until zucchini is tender when pierced.
Remove from pot and serve hot with tomato broth and chunks. Garnish with parsley.
