Stuffed Zucchini with Bulgur

(Bulgurlu Kabak Dolmasi)

5 small-sized zucchini, washed
150 ml hot water
1 tbsp crushed tomatoes
2 tbsp extra virgin olive oil
Tomato slices

Filling:
150g medium ground beef
2 tbsp Turkish bulgur, large grain,washed and drained
2 green onions, chopped
50 ml water
1 garlic clove, minced
1/4 tsp paprika
1 tbsp red pepper paste
1 tbsp lemon juice
Salt
Pepper

Sauce:
2 tbsp extra virgin olive oil
1-2 garlic cloves, mashed with salt
1 tsp mint
1-2 tbsp lemon juice

Wash the zucchini and cut off a thin slice of the bottom of each one, so that they can stand up straight. Cut off the tops (as in the picture) and carve out the insides.

Mix all the filling ingredients with a teaspoon and stuff the zucchini. Leave some room at the top. While filling the zucchini, don't push the filling in, instead tap the zucchini vertically on the counter. Then cover the zucchinis with the tomato slices. Place them in a small cooking pot.

Mix the hot water, crushed tomato and olive oil and pour into the pot from the side. Cover and cook for about 20 minutes at medium heat.

To prepare the sauce; heat up the olive oil in a small pan. Add the garlic, mint and lemon juice, stir. Slowly pour the sauce all over the Stuffed Zucchinis. Close and turn the heat off in 2 minutes.

Place the cooked zucchini on a serving dish. Pour some of the sauce from the pot on top of them. Serve it with lemon wedges.

Don't throw away the zucchini tops and insides. Grate or cut them into small pieces and make Zucchini Pate :)