Lebanese style stuffed zucchini “KOUSA”

INGREDIENTS

• 6 zucchini ( courgettes) medium sized
• 500gr tomato juice
• 500gr ground minced beef
• 1 cup uncooked long grain white rice rinsed
• 1 teaspoon salt
• 6 cloves garlic grated
• 2 tablespoon chopped fresh mint leaves
• 1 teaspoon lebanese 7 spices
• Plain yogurt to serve

• To hollow out the zucchini, trim off the top and use an apple corer or knife to slowly remove the inside of the squash. Be careful not to poke through the bottom or the sides. Once the zucchini is hallowed out, set aside . Don’t throw away what you remove from the zucchini. We’ll add this to the pot when cooking.
• In a medium bowl, combine beef, rinsed uncooked rice, salt, and pepper and lebanese 7 spices. Add half of the garlic (3 grated cloves) and half of the mint (1 tbs) to the meat mixture and combine.
• Before you start stuffing the zucchini, place the tomato juice in a large pot and heat over medium high until boiling.

• While tomato juice is heating up, begin stuffing the kousa, careful to leave about 1 1/2 in at the top which leaves room for them to expand. If you have leftover meat mixture, simply roll them into little meatballs and add to the tomato broth.
• When tomato juice has come to a boil, add the remaining mint and garlic (1/2 tbs and 3 cloves) as well as the zucchini we removed. 
• add salt and pepper to taste.
• Gently add in the stuffed kousa. Bring to a boil then turn to low and simmer for 35 minutes. The meatballs are the perfect way to see if the rice is fully cooked.
• Serve in a bowl with plain yogurt on the side.