Greek Style Stuffed Zucchinis

4 zucchini
1 tblspn olive oil
1 brown onion, chopped
2 garlic cloves, crushed
500gm beef mince
1 tsp Whittington’s ground cumin
4 roma tomatoes, halved and seeds removed
2 tblspns fresh mint, chopped
2 tblspns fresh parsley, chopped
½ cup of rice
Salt & pepper
Grated rind of ½ lemon
4 tblspns grated parmesan

Cut the zucchinis in half lengthwise and using a spoon carefully scoop out the insides making sure to leave a shell of at least 1cm. Chop the removed flesh and set aside. Heat the oil in a frypan and sauté the onion and garlic over medium heat until tender. Add the mince and fry until beginning to brown then add the cumin and cook for a further minute. Add the tomato, zucchini flesh, mint and parsley. Cook for 5 minutes then add the rice and cook for a further 10 minutes. Season to taste then stir in the lemon rind. Lay the zucchini shells into an oven proof dish and stuff with the mince mixture. Pour in ½ a cup of water, cover with foil and bake at 180° for 30 minutes. Remove foil, sprinkle with cheese and bake for another 10 minutes or until golden.  Serves 4

Serves: 4-6

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