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1
Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.
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2
Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
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3
Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt, pepper and canola oil if meat is lean.
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4
Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
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5
Arrange zucchini in layers in a large pot, sprinkling each layer lightly with sea salt. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.
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6
Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic and boil for 2 minutes, then remove from heat.
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7
When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
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8
Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with mashed potatoes or steamed rice.
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9
Enjoy!
