Egyptian Stuffed Zucchini (Koosa)

Zucchini is a small summer squash, but some of the "small squashes "grow to 18 inches! Introduced to Americans in the 1920s, zucchini has become as common as carrot. You can stuff, baked, boiled or fried. This Egyptian recipe can be converted to vegetarian if you leave out the lamb.

Ingredients

• 6 zucchinis
• 1/2 pound ground lamb (or beef)
• 1/4 cup uncooked rice
• 2 pressed garlic cloves
• 1 minced onion
• 2 teaspoons salt, divided into two-one teaspoon portions
• 1 8-oz. can tomato sauce
• 3 cups water
• 2 tablespoons lemon juice

 Method

1. Wash zucchinis and cut green caps off.
2. Core each zucchini with a coring knife.
3. Save the insides, set aside.
4. Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt. Knead well.
5. Stuff each zucchini with the meat mixture.
6. If you have more meat mixture than zucchini, make meatballs out of the remaining stuffing.
7. n the bottom of a 5-quart pot, place the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them.
8. Add remaining salt, tomato sauce, water and lemon juice.
9. Bring to a boil on high heat.
10. Reduce to medium heat and cook for 20 minutes, or until tender.
11. Serve with rice or bread.

(Source: zawaj.com)

(Image source: ojaigarden.com/images)