This makes a satisfying homely meal and is especially good when served with Vermicelli Rice (see page 304).
Use the extracted zucchini flesh for a salad: Simmer it in a little water for a minute or two, drain, and dress it with olive oil, lemon juice, salt, and pepper.
Recipe information
Yield
serves 4 to 6
Ingredients
For the filling
Preparation
Step 1
Wash the zucchini, slice off the stem ends, and shave off the brown skin on the other ends. With a long apple corer, make a hole at the stem end of each vegetable and scoop out the flesh, being careful not to break the skin, or to break through the other end, which must remain closed. This is done by digging in while gently turning the corer, then giving a sharp, quick twist as it reaches near the end, before pulling out the flesh. It is a skill that is acquired with a little practice. With the corer or a small, sharp knife, cut out a little more of the flesh, if necessary, but the shell must be left intact.
Step 2
Put the filling ingredients together in a bowl and knead well by hand until thoroughly blended. Fill each zucchini, packing in the filling to within 1/2 inch of the end to allow for the expansion of the rice.
Step 3
For the sauce, fry the onion in the sunflower oil until golden. Use a pan that will hold the zucchini in one or two whole layers. Add the garlic and stir until the aroma rises, then add the tomatoes. Season with salt and pepper and stir in the tomato paste, sugar, and juice of half a lemon.
Step 4
Place the stuffed zucchini side by side in one or two layers in the sauce. Add water, if necessary, to cover them and simmer very gently, with the lid on, over low heat, for about 45 minutes, or until the zucchini are soft.
Step 5
Carefully lift the zucchini out of the pan and place them on a serving dish. Stir the mint and the juice of the remaining lemon into the sauce, and continue cooking for a moment or two, then pour over the zucchini.
