Lebanese Braised Zucchini - cooking recipe

Ingredients

8 None large zucchini
5 oz ground lamb
1/2 cup long grain rice, rinsed, drained
1 None ripe tomato, chopped
1 None small onion, finely chopped
1/4 cup toasted pine nuts, plus extra, to serve
1 tsp grated lemon zest
1 tsp cumin
1 tsp all spice
1/2 tsp cayenne pepper
1 (14 oz) can diced tomatoes
1 1/2 cups tomato sauce
1 None cinnamon stick

Preparation

Trim both ends from the zucchini. Carefully hollow out using an apple corer, removing, as much flesh as possible. Discard flesh.
In a large bowl, combine lamb, rice, tomato, onion, pine nuts, lemon zest and spices. Season to taste and mix well. Loosely stuff zucchini cavities until 2/3 full (this allows expansion of rice during cooking).
To make the sauce, combine canned tomatoes, tomato sauce and cinnamon stick in a large flameproof casserole dish. Season to taste.
Arrange stuffed zucchini in sauce and bring to a boil. Reduce heat to low and simmer, covered, for 50-60 mins. Serve zucchini with sauce and sprinkle with extra pine nuts.