Stuffing

 

1. In a large saucepan, heat the olive oil, add the onions and sauté until translucent. Add the ground beef, curry powder, and a pinch of salt.
2. Brown the meat for a few minutes. Add tomato paste, parsley, and water.
3. Bring the sauce to a rapid simmer, then remove from heat and place into a large bowl.
4. Add the uncooked rice. Mix together with the sauce using a spoon. Set aside until it cools down.
5. Once the rice mixture has cooled, Stuff the zucchini.
6. In a saucepan, heat the olive oil, insides of the zucchini, curry powder, and a pinch of salt. Sauté until soft and lightly browned.
7. Add tomato sauce and parsley. Set aside.
8. Place the stuffed zucchini in a braising pot and pour the tomato sauce over top.
9. Add the chicken broth, lemon juice and olive oil and season to taste.
10. Bring to a rapid simmer over high heat, then reduce heat and cook covered for approximately 40 minutes, or until all of the liquid has been absorbed.