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1
Wash zucchinis and cut green caps off.
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2
Core each zucchini with a coring knife.
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3
Save the insides, set aside.
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4
Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt. Knead well.
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5
Stuff each zucchini with the meat mixture.
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6
If you have more meat mixture than zucchini , make meatballs out of the
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7
remaining stuffing.
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8
In the bottom of a 5-quart pot, place the insides of the carved zucchinis,
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then arrange the stuffed zucchini on top of them.
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10
Add remaining salt, tomato sauce, water and lemon juice.
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11
Bring to a boil on high heat.
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12
P.S another method is to cook the rice and the ingredients separately and
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then stuff the koosa and bake for one hour. It gives it a nice roasted
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tasted.
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15
Reduce to medium heat and cook for 20 minutes, or until tender.
