-
-
My review
Middle Eastern Stuffed Zucchini
KELLYJEANNE
"A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 183 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
- Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
- Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.
Nutrition Facts
Per Serving: 183 calories; 4.7 g fat; 28.7 g carbohydrates; 10.6 g protein; 19 mg cholesterol; 1119 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
2/8/2007
I really liked this recipe! I changed the quantities to 6 servings and used 5 zucchinis. To have enough lamb I had to use 50% more lamb (On top of changing the servings to 6). I ground my own la...
7/28/2010
My husband and I loved this recipe! I made a few changes though. For one I cooked the rice before mixing it with the lamb and tomato paste. Also I couldn't find and ground lamb so I bought a l...
5/19/2008
ok, so i will admit i am not good at following directions. i already have had this many times, so i added more lamb per Dh's request. also, tweeked the spices slightly because i have the importe...