Stuffed Zucchini

This is a popular middle eastern dish, very similar to stuffed grape leaves, but much easier and less time consuming. Makes for a night one dish meal with some garlic yogurt sauce or as a side.

Ingredients:

5-6 zucchinis with at least 1 inch diameter
1 small onion, chopped
1/2 lb ground beef or lamb (optional)
1 cup white rice, rinsed
1 small tomato, chopped
3 cloves garlic, minced
1/4 cup parlsey, chopped
2 tbsp crushed dried mint leaves
1 tbsp lemon pepper seasoning
1/2 tsp aleppo pepper flakes or crushed red pepper
Salt and pepper to taste

1 can tomato paste
4-5 cups water
2 tbsp adobo seasoning

To prep the zucchini for stuffing, cut off the tops. With either an apple corer or thin butter or paring knife, gently begin coring the zucchini. Start with a little near the top then gently push your way to the bottom, taking care not to poke through the bottom or sides. There is also a special tool found in some middle eastern stores specifically for this! I couldn't find one so I used a butter knife and it worked perfectly.

Mix together the ground meat, rice, onions, tomatoes, parsley, mint, garlic, salt, pepper and lemon pepper.

Begin stuffing the zucchini, gently pushing stuffing down to the bottom with your finger or butter knife. But be careful not to pack it in too much, as the rice expands while cooking.

Combine water,  tomato paste and adobo seasoning in a large pot and set over medium high heat. When it begins to boil, lower heat to medium or medium low and gently place zucchinis in the liquid. Make sure there is plenty of liquid to cover the zucchinis. Boil for 30-40 minutes uncovered until the zucchinis lose their bright color and are tender when poked with a fork and rice looks cooked.