- 2 large zucchini
- 1 (28 ounce) can chopped tomatoes with juice
- 2 tablespoons tomato paste
- 3/4 cup water
- 1/4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 pound ground lamb
- 3/4 cup basmati rice
- 2 tablespoons olive oil
- 1/2 cup water
- 2 tablespoons dried mint
- 2 teaspoons salt
- Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
- Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
- Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
- Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.