Image

Preparation Method

Prep chopped dill chopped parsley chopped coriander tomatoes, finely diced onion, shredded rice, rinse well Step 1 With a knife, remove the top of the zucchini, then hollow out the cores using a vegetable corer.* Insert the corer ¾ of the way to ensure you do not poke the bottoms. Twist the corer and pull out the cores and place in a separate bowl, this can be used later to make other dishes. Repeat this step a couple of times until you have hollowed out each zucchini to make room for the stuffing. Step 2 In a large bowl, combine the raw rice, ground beef, diced tomatoes, fresh parsley, dill, water, salt, olive oil and Mediterranean seven spice. Use your hands to combine. Step 3 Now using your hands, gently stuff the hollowed zucchini with the rice stuffing, only fill about ¾ of the zucchini as the rice will swell and it will not fully cook if you over stuff. Step 4 Arrange zucchini stuffed side up in in a deep cooking pan, tilt slightly to help with cooking process and for it to cook nicely. Step 5 Add 1-2 tablespoons of tomato paste and add water to cover the zucchini. Step 6 Place pan on stove and cook on medium-high heat until liquid starts boiling. Step 7 Turn heat down, cover and simmer for 50-60 minutes until rice stuffing is fully cooked and zucchini is tender. Step 8 Transfer to a serving platter and enjoy! *If you don’t have a vegetable corer, you can use a knife or a teaspoon to hollow out the zucchini. source: diabetesaustralia.com.au, Dyala Al Jabi