Ingredients:

  • 8-10 medium zucchini (approx. 2 lbs / 900g)
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 cup short-grain white rice, rinsed and drained
  • 1/2 cup pine nuts, toasted (115g)
  • 1 tsp salt
  • 1 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, finely chopped
  • 3 cups beef broth
  • 3 tbsp tomato paste
  • 6 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions:

  1. Trim the stem end of the zucchini and a sliver off the bottom.
  2. Insert the coring tool into the center and rotate firmly, pulling out the core while leaving a thin wall (about 1/4 inch).
  3. In a large bowl, combine the ground beef, rinsed rice, toasted pine nuts, allspice, salt, pepper, and parsley.
  4. Mix the filling by hand until the spices are evenly distributed.
  5. Fill each zucchini about 3/4 full, leaving a small gap at the top to allow the rice to expand during cooking.
  6. In a large heavy-bottomed pot, combine the beef broth, tomato paste, minced garlic, lemon juice, salt, and olive oil.
  7. Arrange the stuffed zucchini in the pot and simmer until the squash is tender and the rice filling is fully cooked.