12 medium zucchini
2 tomatoes, peeled and sliced
2 tablespoons tomato paste
1 cup water
Juice of 1 1/2 lemon
4 cloves garlic, finely chopped
Pulp from zucchini, chopped
14-ounce/400g can chopped tomatoes
1 medium onion, finely chopped
1 tablespoon finely chopped parsley
1/2 teaspoon cinnamon
1 teaspoon dried mint
1 vegetable bouillon cube, dissolved
1 teaspoon dried mint
1. Make a hole at the stem end of each zucchini and with an apple corer, scoop out the pulp (save the pulp).The other end must remain closed.
2. Prepare filling in a bowl by mixing filling ingredients well.
3. Fill each zucchini with the pulp mixture.
4. Lay the slices of 2 tomatoes at the bottom of a deep saucepan.
5. Place the stuffed zucchini side by side on top of the tomatoes.
6. In a small saucepan, mix the tomato paste with 1 cup water and the juice of 1 lemon; bring to a boil.
7. Add tomato to zucchini mixture, cover the saucepan and simmer for about 1 hour.
8. Crush garlic cloves with a little salt; mix with juice of 1/2 lemon and dried mint.
9. Sprinkle over zucchini and cook for 5 minutes.
11. Serve hot or cold.