Stuffed Zucchini in Tomato Sauce

Name: Stuffed Zucchini in Tomato Sauce
Yield: serves 4 to 6
Ingredients: 2 pounds small zucchini (4 to 4 3/4 inches long); 5 ounces lean ground lamb; 1/4 cup short-grain or risotto rice; Salt and pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 large onion, chopped; 2 tablespoons sunflower oil; 3 garlic cloves, crushed; 2 pounds tomatoes, peeled and chopped; Salt and black pepper; 1 tablespoon tomato paste; 1 to 2 teaspoons sugar; 1 to 1 1/2 lemons; 1 teaspoon crushed, dried mint

December 9, 2011

This makes a satisfying homely meal and is especially good when served with Vermicelli Rice (see page 304).

Cooks' Note

Use the extracted zucchini flesh for a salad: Simmer it in a little water for a minute or two, drain, and dress it with olive oil, lemon juice, salt, and pepper.

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