4 zucchinis, halved and with the flesh scooped out (set aside)
1 onion, finely chopped
2 garlic cloves, minced
200gr lean beef or lamb mince
1 can chopped tomatoes in juice
1 cup chicken broth
½ lemon
1 tsp allspice
2 tbsp. olive oil
Salt and pepper to taste
Instructions
Heat oil in a deep frying pan and sizzle the garlic, onion for 5 minutes
Add the mince and brown for 5 minutes only. Remove pan from heat and transfer contents in a large bowl
Add the rice, allspice, salt and pepper, and mix well to combine
Stuff the zucchini halves with rice and mince mixture and set aside
In a large, deep set frypan, mix the tomatoes with the chicken broth and bring to a quick boil. Lower the heat to a minimum, carefully line the pan with the zucchini boats, cover with a lid and cook very gently for about 45 minutes, or until zucchini is cooked through
To serve, dish out the zucchini, top with one ladle of sauce and a squeeze of the lemon
Recipe by Tropicsgourmet at https://tropicsgourmet.com/leftover-rice-eat-week-recipes/