Goosa (Lebanese Stuffed Zucchini)

Submitted by: Adrienne

Zucchini (the number you need depends on the size; for larger ones that are 2-3 inches thick, use about 4-5; for smaller ones, use 6-8.)
1 can (the large kind) of stewed tomatoes
2 cloves garlic, minced
1 Tbsp mint, crushed (fresh or dried)
lemon juice to taste

Stuffing:
3/4 c. rice, uncooked and rinsed in cold water
1 1/2 lbs. ground meat (beef, lamb or turkey works great)
lemon juice to taste (about 1 TBSP)
salt and pepper

Cut zucchini in half, then gently cut off the root/tip, leaving it closed up so you can stuff through the other end. Scrape out the insides, leaving a thin shell...be careful not to cut through. Combine stuffing ingredients in a bowl and mix with clean hands. Loosely stuff the zucchini and lay in a large pot. Add can of tomatoes, garlic, mint, salt and pepper, and about 1 TBSP again of lemon juice. If the liquid doesn't cover at least half of the zucchini, add some water (I like to have beef boullion already dissolved in it for more flavor). Put any leftover Cover and cook on low flame for 35-45 minutes or until the zucchini is very tender and rice/meat is cooked.

If scraping out the zucchini isn't very doable with the tools you have, just slice it and add everything in the pot like a stew...it would all taste the same.