Mellas Family Lamb Stuffed Zucchini (Koosa) Recipe

Cut each zucchini in half and use a thin sharp knife to hollow out each section removing the seeds and leaving a round 1/2 inch shell.

Combine tomatoes with juice tomato paste 3/4 cup water and cinnamon in a large oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick about 20 minutes.

Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender about 5 minutes. Combine cooked onion lamb rice 2 tablespoons olive oil 1/2 cup water dried mint and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.

Cover pot and place in preheated oven. Cook until the rice is soft about 1 hour. If sauce is very thin simmer on the stove top until desired consistency. To serve slice into 1 inch rounds and top with tomato sauce.