Middle Eastern Stuffed Zucchini

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Ingredients

  • 1/4 pound ground lamb
  • 1/4 cup basmati rice
  • 2 cups tomato puree, divided
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 pounds small zucchini or yellow squash
  • 1/2 teaspoon salt
  • 1 teaspoon minced garlic

Instructions

  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.

Nutrition & Diet Analysis (per serving)

276 kcal 14% DV
Protein Fat Carbs

Macronutrients

Protein 11.1g 22% DV
Total Fat 11.1g 14% DV
Carbs 37.9g 14% DV
Fiber 7.8g 28% DV
Sugar 9.6g 19% DV

Electrolytes

Sodium 9925.5mg 100% DV
Potassium 634mg 13% DV
Cholesterol 20.3mg 7% DV

Vitamins & Minerals

Vitamin A 19mcg 2% DV
Vitamin C 7.5mg 8% DV
Vitamin D 0.1mcg
Calcium 177.3mg 14% DV
Iron 4.3mg 24% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

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