Tuesday, February 2, 2010

Stuffed Baby Zucchini with Tomato Sauce

Enjoy traditional middle eastern cooking recipes and learn how to make Stuffed Baby Zucchini with Tomato Sauce.


1½ kg baby zucchini
2 tablespoons ghee
1 medium onion or 150 g, finely chopped
350 g minced lamb
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
¾ cup Egyptian rice or 150 g, washed and drained
1 medium tomato or 150 g, finely chopped
2 cups water or 500 ml
3 cloves garlic, crushed
2 tablespoons tomato paste
2 cubes MAGGI® Mutton Bouillon

  1. Hallow the zucchini, wash well and set aside.
  2. Heat ghee in a large saucepan then add onion, meat, spices and sauté while stirring for 3-4 minutes. Remove from heat. Stir in rice and tomato.
  3. Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.
  4. Combine water, garlic, tomato paste and MAGGI® Mutton Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.
  5. Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.
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