Kousa Mahshi (Stuffed Zucchini in Tomato and Mint Broth)

Step 1 of 7Hollow the zucchini

Cut the stems off the zucchini and hollow each one with a corer or a narrow long-handled spoon, turning as you go and leaving walls about 5 mm thick. Stop short of the base — a pierced shell empties itself into the pot. Rinse the hollowed zucchini and stand them upside down to drain.