Lebanese Zucchini Recipe
In my opinion there's not another recipe better than this Lebanese Zucchini that is the reason I am so thrilled about introducing it to you. The primary ingredient in Lebanese Zucchini is always Zucchini. If it is an impressive Side Dish that you require, then this dish is the answer. Asian folks out there will love this recipe. This Lebanese Zucchini is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
4 medium zucchini
1 cup long-grain rice
1 yellow onion, peeled, chopped, and browned
Salt and pepper to taste
1 tablespoon lemon juice
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon dried dill
2 cups tomato sauce, canned
Directions
Cut the zucchini in half, the long way, and scoop out the seeds.
Cook the rice, but keep it firm and nice.
Mix the rice with the yellow onion, salt, pepper, lemon juice, allspice, cinnamon, and dill.
Use to stuff the zucchini shells.
Lay them, face up, in a baking dish, and add tomato sauce to the bottom of the pan.
Do not cover the squash with the sauce.
Cover, and bake in a 350° oven until tender but firm, about 1 hour.
Cook the rice, but keep it firm and nice.
Mix the rice with the yellow onion, salt, pepper, lemon juice, allspice, cinnamon, and dill.
Use to stuff the zucchini shells.
Lay them, face up, in a baking dish, and add tomato sauce to the bottom of the pan.
Do not cover the squash with the sauce.
Cover, and bake in a 350° oven until tender but firm, about 1 hour.
