Group: WW At Home

This is a bit of work, but worth the effort. I love the liberal use of fresh lemon juice in Mediterranean cooking.

Kusa Mahshi (Stuffed Zucchini)

Weight Watchers Info: 324 Calories; 13 Fat; 7 Fiber = 7 points
Servings: 2; Serving Size: 2 zucchini

Ingredients
-------- ------------ --------------------------------
Meat and Rice Filling
1/4 pound Lamb loin chop -- fat removed and ground
lean ground beef may be substituted for
the lamb
1/4 cup Short-grain rice
bulgur may be substituted for the rice
1/4 cup Tomato -- peeled, seeded, and chopped
1/4 cup Onion -- finely chopped
1 1/2 teaspoons Italian parsley -- finely chopped
1/4 teaspoon Ground cinnamon
1 dash Nutmeg -- freshly grated
1 dash Ground cloves
1 dash Ground cardamom
1/8 teaspoon cinnamon and 1/8 teaspoon
allspice may be substituted for spices
Salt and pepper -- to taste

Zucchini
4 Zucchini squash -- 4" to 6" long
1 medium Tomato -- peeled, seeded, and sliced

Sauce
1 tablespoon Tomato paste
1/2 cup Water
1 1/2 tablespoons Lemon juice -- freshly squeezed
Salt -- to taste

Garnish
1 large Garlic clove -- crushed
1 pinch Salt
1/2 teaspoon Dried spearmint -- crushed
1/2 tablespoon Lemon juice -- freshly squeezed

Directions:
1. Mix filling ingredients together until well blended.

2. Cut 3/4 inch off the stem ends of the zucchini.

3. Carve the ends to form corks and set aside.

4. Using an apple corer or minqara, to scoop out the zucchini pulp. Discard the pulp or reserve for soup. Leave about 1/4" of zucchini.

5. Fill the zucchini shells with filling and insert corks.

6. Cover the bottom of a heavy pot with tomato slices.

7. Arrange zucchini on top of tomato slices.

8. In a small saucepan, mix sauce ingredients.

9. Bring to boil and simmer a few minutes.

10. Pour sauce over zucchini, cover, and simmer approximately 50 minutes until tender. Add more water if needed.

11. Crush garlic in mortar and pestle with salt.

12. Add rest of garnish ingredients and mix well.

13. Sprinkle the garnish over the zucchini.

14. Baste the zucchini with pan juices and simmer a few minutes longer.

Recipe By: Sonia Uvezian
Source: Recipes and Remembrances From an Eastern Mediterranean Kitchen

NOTES: I keep a jar of Mixed Spices around for Mediterranean dishes or just to experiment.

4 teaspoons Ground cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground cardamom
1/2 teaspoon Freshly ground black pepper

This makes 2 1/2 tablespoons. Use 1/4 teaspoon for the filling in this recipe.

(Complete nutritional information and/or MasterCook format available upon request)