Middle Eastern Stuffed Zucchini

Middle Eastern Stuffed Zucchini

3
KELLYJEANNE 1

"A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants."

Ingredients

1 h servings 183 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 1119 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
  2. Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
  3. 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.
  4. 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.
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Reviews

3
  1. 9 Ratings

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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...

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...

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...