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Stuffed Zucchini Recipe
|Ground beef/Lamb||1 Pound|
|Onion||1 Large, grated|
|Raw long grain rice||1⁄4 Cup (4 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Minced dill weed||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Zucchini||6 Large (About 8-9 Inches Long)|
|Chicken bouillon||1 1⁄2 Cup (24 tbs)|
Calories 589 Calories from Fat 367
% Daily Value*
Total Fat 41 g63.2%
Saturated Fat 17.2 g86.2%
Trans Fat 0 g
Cholesterol 106.9 mg
Sodium 350.3 mg14.6%
Total Carbohydrates 34 g11.2%
Dietary Fiber 5.7 g22.8%
Sugars 11 g
Protein 28 g55.3%
Vitamin A 24.1% Vitamin C 115.6%
Calcium 13.6% Iron 23.7%
*Based on a 2000 Calorie diet
Scrape and wash the zucchini.
Cut off the stem end, scoop it out a little and reserve.
With an apple corer or a sharp knife, scoop out the zucchini leaving an 1/3-inch shell.
Throw away the scooped out pulp.
Fill each zucchini with a little of the meat mixture, pushing it down with the handle of a spoon.
When full, cover with the stem end.
Place a rack on the bottom of a heavy saucepan.
Arrange the zucchini side by side on the rack.
If any filling is left, shape it into small balls and place them on top of the zucchini or between them.
Dot with the butter and pour the bouillon around the vegetables.
Cover with waxed paper or aluminum foil.
Place a plate on top of the zucchini to weigh it down during cooking.
Cover and cook over medium heat for about 1 hour or until the zucchini are tender.
Check occasionally for moisture; if necessary, add a little more bouillon.
Transfer to a serving dish and pour the pan juices over the vegetables.