INGREDIENTS
- 10 small zucchini cored (save the insides)
- 1/2 tsp curry powder
- 1/2 cup tomato sauce
- 1 tbsp chopped parsley
- 2 cups chicken broth
- 1/4 cup freshly squeezed lemon juice (approx. 1 lemon)
- 1/4 cup olive oil
- salt and pepper to taste
Stuffing
- 1 small onion diced
- 1/3 lb lean ground beef
- 1 tsp curry powder
- 2 tbsp tomato paste
- 1/4 cup water
- 1 tbsp chopped parsley
- 1/2 cup short grain rice
- 1 tbsp olive oil
METHOD
- In a large saucepan, heat the olive oil, add the onions and sauté until translucent. Add the ground beef, curry powder, and a pinch of salt.
- Brown the meat for a few minutes. Add tomato paste, parsley, and water.
- Bring the sauce to a rapid simmer, then remove from heat and place into a large bowl.
- Add the uncooked rice. Mix together with the sauce using a spoon. Set aside until it cools down.
- Once the rice mixture has cooled, Stuff the zucchini.
- In a saucepan, heat the olive oil, insides of the zucchini, curry powder, and a pinch of salt. Sauté until soft and lightly browned.
- Add tomato sauce and parsley. Set aside.
- Place the stuffed zucchini in a braising pot and pour the tomato sauce over top.
- Add the chicken broth, lemon juice and olive oil and season to taste.
- Bring to a rapid simmer over high heat, then reduce heat and cook covered for approximately 40 minutes, or until all of the liquid has been absorbed.
