- serves 5-6 people
- preparation 45 minutes
- cooking 1:20 hour
- difficulty Mid level
Ingredients
- 2 kg light green zucchini
- 2 tbsp salt
- 4 tbsp tomato paste
- 8 garlic cloves, crushed
- 1 handful dried mint
Stuffing
- 500 g beef mince
- 440 g (2 cups) short-grain rice, well rinsed
- 60 g (¼ cup) butter, softened
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tbsp salt
- 1 tsp mixed spice
Standing time: 15 min
Instructions
- To prepare the stuffing, place all the ingredients in a large bowl and use your hands to combine well. Set aside.
- Place 1.25 litres water in a saucepan large enough to fit all the stuffed zucchini. Add the salt and tomato paste and simmer over medium heat for 30 minutes. Add the stuffed zucchini, cover the pan and simmer gently for 30 minutes. Add the crushed garlic and dried mint, cover the pan and simmer for another 10 minutes.
- Remove from the heat and stand for 15 minutes before serving.
Photography by Juzzy Kane @juzzykane. Styling by Nidhi Sampat @coco_and_chili.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Share
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
