Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.
- 1.5 kg thick Lebanese zucchinis (see Note)
- 1 tsp mixed spice
- 250 g minced beef
- 150 g (¾ cup) medium-grain rice
- 1 small onion, finely chopped
- 11 garlic cloves, crushed
- 30 g butter, chopped, softened
- 1 tbsp cornflour
- 1 kg Greek-style yoghurt
- 3 tsp dried mint
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.
Trim tops and small brown bases of zucchinis. Fill a large bowl with cold water. Using a vegetable corer, remove centre from zucchinis, leaving a 5 mm shell. Place in water as you go.
Using your hands, combine mixed spice, beef, rice, onion, 1 garlic clove and butter in a bowl. Season with salt and pepper. Fill zucchinis three-quarters full with meat mixture, then layer in a heavy-based saucepan.
Combine cornflour and 2 tbsp water in a large bowl to form a paste. Add another 150 ml water and stir to combine. Add yoghurt, remaining garlic and mint, and combine. Pour over zucchinis, place pan over medium heat and bring to a simmer. Reduce heat to low and cook, covered, for 1 hour and 10 minutes or until rice is tender.
Carefully transfer zucchinis to a large plate and serve with the yoghurt sauce.
• Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.