Mellas Family Lamb Stuffed Zucchini (Koosa) Tasty Recipes

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Mellas Family Lamb Stuffed Zucchini (Koosa)

"This recipe is a excellent manner to use up that large zucchini lurking in your lawn. Early-season squash are excellent, as the skin is tender and the flesh is delicate. Older zucchini still taste exceptional, you just might not be capable of devour the pores and skin."

Ingredients :

2 huge zucchini
1 (28 ounce) can chopped tomatoes with juice
2 tablespoons tomato paste
three/four cup water
1/four teaspoon ground cinnamon
1 tablespoon olive oil
1/2 cup chopped onion
1 pound ground lamb
three/four cup basmati rice
2 tablespoons olive oil
1/2 cup water
2 tablespoons dried mint
2 teaspoons salt

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H55M

Cut each zucchini in half and use a thin, sharp knife to hole out every section, disposing of the seeds and leaving a spherical half inch shell.
Combine tomatoes with juice, tomato paste, three/4 cup water, and cinnamon in a massive, oven-secure Dutch oven. Bring to a simmer over medium warmth; cook dinner until thick, approximately 20 minutes.
Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook dinner till tender, approximately five minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, half of cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb aggregate into hollowed out zucchini sections. Place filled zucchini in simmering tomato sauce.
Cover pot and place in preheated oven. Cook until the rice is tender, approximately 1 hour. If sauce is very skinny, simmer on the range top until favored consistency. To serve, slice into 1 inch rounds and pinnacle with tomato sauce.

Notes :

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