Delicious Stuffed Zucchini in a Rich, Creamy Sauce

Sauté the onion in the vegetable oil over medium heat, stirring regularly until softened without letting it burn.

Brown the ground meat over high heat, breaking it up and stirring until it changes color and begins to cook through.

Season the meat with salt and black pepper over high heat, stirring until the seasonings are evenly distributed.

. Allow 2 minutes.

Prepare the zucchini by cutting off the stems, trimming the bottom ends, and coring out the flesh. Keep the walls moderately thick so they do not tear. Wash the cored zucchini thoroughly with water and salt, then drain off all the washing water.

Fry the stuffed zucchini in the vegetable oil over medium heat, turning them gently until cooked and browned on the outside.

Boil the zucchini in water with an optional pinch of salt for 10-20 minutes until tender. Remove them from the hot water and place them in a colander to drain completely.

Whisk the yogurt, laban drink, starch, salt, and black pepper together in a cold pot until smooth and fully combined.

Heat the yogurt mixture over medium heat, stirring continuously without stopping, until it begins to boil and remains smooth.

When the yogurt sauce begins to boil over medium heat, gently add the drained zucchini, then stop stirring.

Cook the zucchini uncovered in the yogurt sauce over medium heat for 15 minutes, moving them gently until tender and the sauce is creamy.

Add the dried mint at the end of cooking and stir gently until evenly distributed throughout the yogurt sauce.

Transfer the stuffed zucchini to a serving dish and garnish with the fried pine nuts.