Steps
- Trim 2kg of small grey zucchini. Carefully core from the cut ends, leaving ⅛in / 3mm walls and intact bases.
- Mix 1½ cups of rinsed short-grain rice, 300g of ground beef, ½ teaspoon of black pepper, 2 teaspoons of seven-spice, 1 teaspoon of ground cinnamon, 1½ teaspoons of salt, and 3 tablespoons of olive oil.
- Loosely fill the zucchini three-quarters full, tapping gently to settle without packing. Set aside any excess filling.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Cook 6 crushed garlic cloves for 1 minute, then stir in ⅓ cup of tomato paste for 2 minutes.
- Add 1 cup of passata, 1 teaspoon of paprika, and 2 teaspoons of salt. Arrange the stuffed zucchini over the sauce.
- Place a small heatproof plate upside down on the zucchini. Add boiling water to the top layer and 2 bay leaves. Bring to a boil, cover, and reduce to medium-low.
- Simmer for 45-60 minutes, checking from 30 minutes, until the zucchini and rice are tender. For the final 15 minutes, remove the lid and plate, add ½ cup of lemon juice, and simmer uncovered. Sprinkle with dried mint.