Beef Stuffed Zucchini in Yoghurt

Ingredients

• 8 large zucchini
• 1lb lean ground beef
• 1 onion
• Salt & Pepper
• 1/2 cup rice
• 2 cup water
• 750g plain 3% yoghurt
• 1/2 tsp corn starch

Steps

Parallelize the steps with 2 pots by preparing the soup in one pot, and the zucchini and beef in the other. This recipe is much easier with two people!

• Beef
  • Sautee onions in oil
  • Add ground beef, pepper
  • Set aside and cool
• Zucchini
  • If using large zucchini, cut off stem and tip of zucchini then cut in half
  • Core zucchini so that 5mm / 1/8 inch of flesh remains as the outer circumference
  • Ensure that you leave the bottom intact so your filling doesn’t fall out!
  • Fry zucchini in oil to partially cook (optional) then remove from pot to dry and cool
  • Once cool enough to hold, stuff insides with ground beef and onion mixture
• Soup
  • Lightly blend 1 cup water with yoghurt and corn starch
  • In large pot on high heat, add rice and 1 cup water
  • Once rice starts to steam before boiling, turn down to medium heat
  • Add blended yoghurt mixture
  • Important! Stir with flat wooden spoon constantly for the lesser of 20 minutes or steam rising again
  • Salt and pepper to taste
• Combine
  • Place upright stuffed zucchini in the finished soup

Note: you can use the zucchini cores by sautéing them in olive oil (add salt and pepper). This is perfect for garnishing your soup!