Name: Lebanese poached marrows
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: Sauce; 400 gram can diced tomatoes; 350 millilitre bottle passata; 1 cinnamon stick; 8 large zucchini (see tip); 150 gram lean lamb mince; 1/2 cup long grain rice, rinsed, drained; 1 ripe tomato, chopped; 1 small onion, finely chopped; 1/4 cup toasted pine nuts, plus extra, to serve; 1 teaspoon grated lemon zest; 1 teaspoon cumin; 1 teaspoon all spice; 1/2 teaspoon cayenne pepper

Ingredients

Sauce

400 gram can diced tomatoes

350 millilitre bottle passata

1 cinnamon stick

8 large zucchini (see tip)

150 gram lean lamb mince

1/2 cup long grain rice, rinsed, drained

1 ripe tomato, chopped

1 small onion, finely chopped

1/4 cup toasted pine nuts, plus extra, to serve

1 teaspoon grated lemon zest

1 teaspoon cumin

1 teaspoon all spice

1/2 teaspoon cayenne pepper

Method

1.Trim both ends from zucchini. Carefully hollow out using an apple corer, removing, as much flesh as possible. Discard flesh.

2. In a large bowl, combine lamb, rice, tomato, onion, nuts, zest and spices. Season to taste and mix well. Loosely stuff vegetable cavities until 2/3 full (this allows expansion oil rice during cooking).

3.SAUCE: In a large flameproof casserole dish, combine tomato, passata and cinnamon stick. Season to taste.

4.Arrange stuffed vegetables in sauce and bring to the boil. Reduce heat to low and simmer, covered, for 50 minutes to 1 hour. Serve zucchini with sauce and sprinkle with extra pine nuts.

This recipe traditionally uses marrows. These are light green, smooth-skinned. slender squash very similar to zucchini and will take about 15 minutes longer to cook.
Note

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Ingredients

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