Step 1

Wash the zucchini well. Remove the tops and set aside if you are going to close the zucchini with them

Step 2

Using a corer, scrape out the insides of the zucchini leaving around a half centimetre margin

Step 3

With a serrated knife, lightly score the outsides to make grooves on the zucchini skin

Step 4

Wash the rice and soak in some water for around half an hour. Then drain the rice and add to a large mixing bowl

Step 5

Add the mince meat, chopped tomatoes, parsley, mint, onion, seven spice, white and black pepper, salt and oil. Mix well and set aside

Step 6

Prepare a large pot to stack the zucchini in

Step 7

Take small handful of the stuffing and gently fill the zucchini leaving around an inch near the top for the cooked rice to expand

Step 8

Stuff the ends either with the original zucchini tops or some grape leaves. Stack the zucchini in the large pot

Step 9

Once you have finished stuffing all the zucchini, add the carton of passata, salt, regular olive oil, juice of 1 lemon and top up with water.

Step 10

Cover with a plate that fits inside the pot and bring to the boil. Then reduce the heat to a low simmer

Step 11

After half an hour of cooking, remove the plate and add the garlic, dried mint and juice of another lemon

Step 12

Simmer for another half an hour and taste the sauce to see if it needs any seasoning, salt or lemon adjustment

Step 13

Taste one zucchini to ensure it is done and if you are happy turn the heat off

Step 14

Serve in a shallow bowl with some of the tomato sauce