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1
Preheat the oven to 375F.
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2
In a large bowl, combine 6 cups water and 2 tablespoons kosher salt and stir until dissolved.
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3
Add the zucchini and soak for 15 minutes.
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4
(This ensures that the skin will remain green and the white flesh will remain crisp during cooking.)
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5
Drain and pat dry, pressing gently to remove as much moisture as possible.
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6
3 In the guvec, heat half of the olive oil with the lamb over medium-low heat.
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7
When everything is hot, raise the heat to medium and cook, stirring often, until the meat loses its redness, 3 to 4 minutes.
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8
Add the onions and cook, stirring occasionally, until the onions are softened, about 5 minutes.
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9
Stir the crushed tomatoes and the pepper paste into the meat.
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10
Add the zucchini and cook, stirring, until well coated with the tomato.
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11
Stir in the chickpeas and season with salt and pepper.
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12
Mix the garlic and lemon juice to a smooth paste and brush over the contents of the guvec.
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13
Quickly heat the remaining olive oil in a small conventional skillet.
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14
Add the crushed mint; stir for an instant.
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15
Sprinkle over the vegetables.
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16
Place in the oven and bake for 30 minutes.
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17
Serve at room temperature with an accompanying bowl of yogurt mixed with the chopped parsley.
