Ingredients

• 18 small or 12 medium zucchini
• 4 cups Meat and Rice Stuffing
• 2 medium onions, chopped finely
• 4-5 tablespoons ghee substitute
• 2-4 cloves garlic
• 2 tomatoes, sliced
• 1 ½ teaspoons salt
• 2 tablespoons tomato paste or 14 ½ oz (1 x 455g) can tomatoes
• 4 cups water
• 1 teaspoon dried mint

• Wash the zucchini and cut off the tops, just below the stems.
• Scoop put the pulp being careful not to break the skin: the other end must remain closed.
• Rinse and drain the hollow zucchini.
• Three-quarters fill each one with stuffing, allowing for rice expansion.
• Lightly brown the onions in the ghee using the saucepan in which the zucchini are to be cooking.
• Add the garlic and sliced tomatoes to the onions and ghee, covering the bottom of the saucepan evenly.
• Place the zucchini over the tomatoes, in closely packed rows and layers, sprinkling salt between each layer.
• Mix the tomato paste or soup with the water and pour over the zucchini.
• Sprinkle with mint.
• Turn a heatproof dinner plate upside-down over the zucchini to keep them in place and keep in the steam. Cover the saucepan.
• Bring to the boil, turn down the heat and simmer very slowly until the zucchini shells are tender and the filling cooked – approx 1 – 1 ½ hours.
• When cooked, keep the zucchini covered and allow cooling in the juice.
• Reheat before serving.
• To serve, drain the juice from the saucepan into another container.
• Gently place the zucchini on a platter and pour the juice over the top.
• Serve as a complete meal with side salad and bread.