Stuffed Zucchini Dolma by Lebanesefeed

Ingredients

• 8 medium zucchini (about 2 lbs / 900g)
• 1 lb (450g) ground beef or lamb
• 1 cup (200g) short-grain rice, rinsed
• 1 small onion, finely diced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp ground allspice
• 1/2 tsp black pepper
• 1 tsp salt (for filling)
• 1/4 cup olive oil, divided
• 2 tbsp lemon juice
• 3 cup hot water or vegetable/chicken broth

Instructions

1. Wash zucchini, trim ends, and carefully hollow out the centers using a zucchini corer or small spoon, leaving a 1/4-inch shell. Season the inside lightly with salt until ready to serve.
2. In a large bowl, combine ground meat, rinsed rice, diced onion, chopped mint, chopped parsley, 1 tbsp tomato paste, minced garlic, allspice, black pepper, and 1 tsp salt. Mix thoroughly with your hands until well combined.
3. Carefully stuff each zucchini with the meat and rice mixture, leaving about 1/2 inch space at the top to allow the rice to expand. Do not overstuff until ready to serve.
4. Arrange the stuffed zucchini snugly in a large pot or Dutch oven. You can place any leftover zucchini pulp at the bottom to prevent sticking at 375°F until golden and cooked through, about 25 min.
5. In a separate bowl, whisk together the remaining 1 tbsp tomato paste, lemon juice, 2 tbsp olive oil, and 3 cups hot water or broth. Season with 1/2 tsp salt and pepper to taste over medium heat until heated through, about 5 min.
6. Pour the liquid over the zucchini until they are mostly submerged. Place a heatproof plate on top of the zucchini to keep them submerged during cooking.
7. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the zucchini are tender and the rice is cooked through.
8. Serve hot, optionally with a dollop of plain yogurt until ready to serve.