Ingredients

• Zucchini: 8-10 small, tender zucchini/courgettes (scored along the top, un-cored)

• Meat Filling: 500g (1.1 lbs) ground beef or lamb mixture

• Aromatics 1: 1 large yellow onion, finely diced

• Aromatics 2: 1 small red bell pepper, finely diced

• Nuts: ¼ cup pine nuts, toasted

• Rice/Grain: ½ cup cooked white rice (or coarse cauliflower rice for low-carb)

• Spices: 1 tsp Baharat spice mix, ½ tsp cinnamon, salt, and black pepper

• Sauce & Cooking Liquid: 2 tbsp pomegranate molasses, juice of 1 lemon, 2 tbsp tomato paste, 2 cups warm water/broth, 3 tbsp olive oil

Method

1. 01

   Prepare Zucchini (No Coring!): Wash zucchini. Instead of coring them out, simply cut a single longitudinal slit down the middle of each zucchini, creating a deep pocket while keeping ends intact.

2. 02

   Sauté Stuffing: Heat 2 tbsp olive oil in a wide pan. Add diced onions and red peppers, sautéing until translucent. Add ground meat and brown thoroughly, breaking it apart with a spoon.

3. 03

   Season Filling: Stir in pine nuts, Baharat, cinnamon, salt, and pepper. Remove from heat and mix in cooked rice or cauliflower rice.

4. 04

   Stuff Zucchini: Gently open the scored slit in each zucchini and pack generously with the seasoned meat mixture.

5. 05

   Prepare Pot & Simmer: Arrange stuffed zucchini tightly in a single layer in a wide pot. Mix warm water, tomato paste, lemon juice, and pomegranate molasses; pour over zucchini. Cover and simmer over medium low heat for 40-45 minutes until tender and flavorful.