Ingredients:

  • 4 large Zucchini (approx. 1 kg / 2.2 lbs), halved lengthwise
  • 15 ml / 1 tbsp Olive Oil (for brushing)
  • 3 g / 1/2 tsp Salt (for zucchini)
  • Pinch of Black Pepper (for zucchini)
  • 500 g / 1 lb Ground Meat (Beef, Lamb, or a combination)
  • 100 g / 1/2 cup Uncooked Short Grain Rice (rinsed)
  • 50 g / 1/4 cup finely chopped Onion
  • 30 g / 1/4 cup Fresh Parsley, chopped
  • 15 g / 2 tbsp Fresh Mint, chopped
  • 5 g / 1 tsp Allspice (or Lebanese 7-Spice Blend)
  • 3 g / 1/2 tsp Salt (for filling)
  • 1 g / 1/4 tsp Black Pepper (for filling)
  • 700 g / 28 oz Crushed Tomatoes
  • 250 ml / 1 cup Vegetable or Beef Broth
  • 60 ml / 4 tbsp Lemon Juice (freshly squeezed)
  • 30 ml / 2 tbsp Olive Oil (for sauce)
  • 10 g / 2 cloves Garlic, minced
  • 5 g / 1 tsp Dried Oregano
  • 2 g / 1/2 tsp Sugar

Instructions:

  1. Preheat oven to 200°C (400°F). Halve the zucchini lengthwise. Using a spoon or melon baller, carefully scoop out the flesh from the center, leaving a 1/2 inch (1.25 cm) border around the edges. Lightly brush the zucchini boats with olive oil and sprinkle with salt and pepper.
  2. In a large mixing bowl, combine the ground meat, rinsed rice, chopped onion, parsley, mint, allspice, salt, and pepper. Mix thoroughly using your hands until just combined; do not overmix.
  3. Using a spoon, tightly but gently fill each zucchini boat with the meat/rice mixture. Ensure the filling is not packed too densely, as the rice needs space to expand during cooking.
  4. In a separate bowl, whisk together the crushed tomatoes, broth, lemon juice, olive oil, minced garlic, oregano, and sugar to create the braising sauce.
  5. Place the stuffed zucchini boats snugly in a 9x13 inch baking dish. Pour the braising sauce evenly over and around the zucchini, ensuring the sauce comes about halfway up the sides of the boats. Cover the dish tightly with aluminum foil.
  6. Bake covered for 30 minutes. This phase allows the heat to penetrate and the rice to begin cooking within the sealed environment.
  7. Remove the foil and continue baking for an additional 20 minutes, or until the zucchini is fork-tender and the filling is cooked through (internal meat temperature should reach 74°C / 165°F).
  8. Allow the stuffed zucchini boats to rest for 5–10 minutes before serving to allow the juices to redistribute.