“Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves.” - by Russ
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
- Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
- Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
- Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 330 cal
- 16%
- Fat
- 7 g
- 11%
- Carbs
- 46.6 g
- 15%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Very tasty and authentic. I didn't have a small scoop so I used a butter knife and gently twisted the tip into the zucchini and it cored it out perfectly. I had to use more tomato soup and stewed toma..." See moretoes (plus I added water to make the sauce more liquid to cover all the zucchini in the pot) also I brought the sauce to a slight boil before I added the zucchini. Otherwise perfect!"
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