2 heaping tbsp chopped fresh mint or tsp dried mint (plus extra fresh for garnish)
½ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground cloves
¾ cup boiling water (or less)
1½ tbsp sugar
salt and pepper to taste
4 tbsp lemon juice
3 medium zucchini
Instructions
Saute the ground beef and onion in the oil until softened (approximately 10 minutes)
Add garlic, saute another minute until soft
Add the rice, currants, pine nuts, parsly, mint, spices and half the lemon juice and continue cooking on low heat for 5 minutes, stirring occasionally. Add salt and pepper to taste and any extra seasoning to taste. (I like lots of mint)
Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make "boats". Place them in a shallow saucepan that is large enough to accomodate them side by side. Fill them with the rice stuffing. pour the boiiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. I like about an inch or so.
Simmer on low, covered, for 15-20 minutes or until the zucchini has softened - basting once with the cooking juices. I like the zucchini a little firm but if you want it softer, just cook longer. Garnish with chopped mint or parsley or both.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/zucchiniboats/