Middle Eastern Stuffed Zucchini Recipe
Ingredients
| Cooked zucchini shells (from 4 large zucchini) | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Olive oil or vegetable oil | ||
| 1/2 pound ground, lean lamb | ||
| Dash of cinnamon | ||
| Parsley | 2 Tablespoon, chopped | |
| 1 small tomato, chopped 3/4 cup cooked rice | ||
| 2 tablespoons pine nuts or chopped walnuts (optional) | ||
| Tomato sauce | 1 Can (10oz) | |
| 1/2 cup water or stock | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare zucchini shells as described in Ham Stuffed Zucchini.
For the filling, cook onion with chopped zucchini pulp from centers in a little oil until soft.
Add lamb, and brown lightly.
Season with salt, pepper, a dash of cinnamon, and parsley.
Mix with tomato, rice and pine nuts.
Heap into zucchini shells and set in shallow pan.
Drizzle with a little oil.
Pour in tomato sauce diluted with 1/2 cup water or stock.
Bake at 350°F 30 to 45 minutes, basting occasionally with sauce.
For the filling, cook onion with chopped zucchini pulp from centers in a little oil until soft.
Add lamb, and brown lightly.
Season with salt, pepper, a dash of cinnamon, and parsley.
Mix with tomato, rice and pine nuts.
Heap into zucchini shells and set in shallow pan.
Drizzle with a little oil.
Pour in tomato sauce diluted with 1/2 cup water or stock.
Bake at 350°F 30 to 45 minutes, basting occasionally with sauce.
Chef
