middle-eastern-stuffed-zucchini

Middle Eastern Stuffed Zucchini

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
KELLYJEANNE
Recipe by  KELLYJEANNE

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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)

Rate This Recipe
Famouscook
23

Famouscook

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 lamb from fresh lamb shoulder. Gutting the Zucchini is difficult - use a long, thin knife and careful not to break the skin! I added the guts of the zucchini to the sauce which added some needed texture and this way I did not waste any food. Next time I will use 30% less mint. It was a little too minty for me but maybe ok for other people. Also I simmered it for 30 minutes after adding garlic rather than 15. I'm glad I did that. Make sure you choose zucchinis that are as fat as possible! It's not a super easy recipe but it looks elegant and exotic when served with the sauce on the top. I served it with potatoes fried in olive oil and chopped spinach with savory, salt, pepper and oregano. Went together very well!! Good meal to impress guests with!!

Moon
11

Moon

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 lamb steak and cut it into small pieces. Other than that I followed the recipe exactly and it was wonderful!

lost cookie
11

lost cookie

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 imported spices from saudi. very good and still a favorite in my house but i had a hard time getting the sauce to seem not too watery

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 28.7 g
  • 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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