Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.

Serves
4

Preparation

1hr

Cooking

1hr
10min

Skill level

Mid
By
Average: 3.4 (90 votes)
Yum

Ingredients

  • 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

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.

Instructions

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.

 

Note

• Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.