Middle Eastern Stuffed Zucchini

Directions

• Preheat grill (or oven) to 375°F. If using the grill, ensure you have your grill set up for indirect cooking (the heat is not located directly under where the skillet will be placed).
• Cut the zucchini in half, lengthwise. Use a melon baller to scoop out the inside. In a medium sized bowl, combine all the ingredients for the filling. Spoon the filling into the zucchini. Try not to overfill them, keeping in mind that the rice will expand as it cooks.
• Arrange the zucchini in a cast iron skillet, with the filling facing up.
• For the sauce, add the cherry tomatoes, water, garlic and salt to a blender. Blend on high for 1-2 minutes, until fully smooth. Pour the sauce around the zucchini.
• Cover and bake with the grill lid shut (or in an oven) for 40-45 minutes, until the sauce has reduced. Uncover and drizzle lemon juice over the top, along with chopped parsley and mint.

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