This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.

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  • Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.

  • Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.

  • Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.

Nutrition Facts

511.4 calories; protein 26.2g 53% DV; carbohydrates 44.8g 14% DV; fat 26.6g 41% DV; cholesterol 75.9mg 25% DV; sodium 1592.7mg 64% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2009
This is a great recipe thank you for sharing it! I made it as written the first time and it was wonderful. The second time I decided to tweak the recipe to my tastes a bit more. Like the previous reviewer I omitted the salt (canned tomatoes typically have enough for my tastes) and used fresh mint. I cooked the tomato sauce as advised but added a bit of white wine and garlic. For the stuffing rather than cook the meat and rice in the oven I added oil to the sauté pan with garlic onion and uncooked rice. This gives the rice a head start on cooking and a lot more flavor. I sautéed all until everything browned a bit and added the lamb which I sautéed until cooked. I used a slotted spoon to remove the mixture and stuff into the zucchini to reduce some of the grease. The final cook time for the stuffed zucchini was 30 minutes. My boyfriend indicated this was a keeper recipe. Read More
(23)

Most helpful critical review

Rating: 1 stars
08/14/2017
The recipe does not give oven temp - does indicate preheated oven for 60 min. It does not indicate if the ground lamb, rice etc is to be cooked with the onion before stuffing the zucchini. It does not indicate what to do with the zucchini you took out of the shell. Very confusing recipe Read More
(2)
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/13/2009
This is a great recipe thank you for sharing it! I made it as written the first time and it was wonderful. The second time I decided to tweak the recipe to my tastes a bit more. Like the previous reviewer I omitted the salt (canned tomatoes typically have enough for my tastes) and used fresh mint. I cooked the tomato sauce as advised but added a bit of white wine and garlic. For the stuffing rather than cook the meat and rice in the oven I added oil to the sauté pan with garlic onion and uncooked rice. This gives the rice a head start on cooking and a lot more flavor. I sautéed all until everything browned a bit and added the lamb which I sautéed until cooked. I used a slotted spoon to remove the mixture and stuff into the zucchini to reduce some of the grease. The final cook time for the stuffed zucchini was 30 minutes. My boyfriend indicated this was a keeper recipe. Read More
(23)
Rating: 5 stars
08/09/2011
My Husband is Lebanese so I was a bit intimidated to try this recipe...how can I compete with his mother? well I am happy to report that I passed with flying colors. here is what I customized: I added 1/2 teaspoon of cinnamon; I used lean ground beef instead of lamb; i sauteed the onion and then added the rice to the pan to give a bit more flavor. I added a splash of white wine. i added fresh mint instead of dried because it grows like weed in my garden. While it was cooking the smell alone was enough to make us all salivate and the end result was spectacular! comfort food at its best! thank you for the great recipe!!! Read More
(16)
Rating: 5 stars
09/21/2009
This took care of a monster zucchini someone gave me. I made 3 very minor changes. First I eliminated the salt for dietary reasons and to my taste it wasn't missed. Second I didn't realize I had no tomato paste until I was well into preparing this so I just cooked the sauce down to thicken it. Third I used fresh mint instead of dried because I had it on hand. The cinnamon adds a lovely flavor and I think next time I will increase it slightly. Thanks for a tasty dish. Read More
(12)
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Rating: 5 stars
08/05/2010
Wow!!!!! Not only was this dish fun to make but it tasted amazing! The sauce surprised me! This meal is one that I will be making for a very long time. Thank you for sharing. SO GOOD! Read More
(5)
Rating: 3 stars
08/28/2014
Cooked the sauce for an hour before it got thick. 20 minutes was not long enough. What temperature for the oven? Cooked for an hour at 350 and the rice is still crunchy and the zucchini is hard. Will let you know how it tastes whenever it gets done. Read More
(2)
Rating: 1 stars
08/13/2017
The recipe does not give oven temp - does indicate preheated oven for 60 min. It does not indicate if the ground lamb, rice etc is to be cooked with the onion before stuffing the zucchini. It does not indicate what to do with the zucchini you took out of the shell. Very confusing recipe Read More
(2)
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Rating: 5 stars
11/26/2014
Great recipe! I made a few changes. I only had one zucchini so instead of stuffing it I chopped it up & chucked it in the pot. I also didn't have any mint so I used fresh rosemary & it turned out great! I baked at 350 for 1 hour & this was the right temp & amount for me. Read More
(1)
Rating: 4 stars
10/06/2011
Delicious! I added a little chevre on top after cooking yum! Read More
(1)
Rating: 3 stars
06/11/2017
The dish was flavorful yet the oven temperature was omitted. Read More