Stuffed Zucchini Recipe
This Stuffed Zucchini recipe is easily right at the top of my most loved recipe list. It is the perfect choice for Side Dish. You owe me a thanks for sharing this recipe.
Ingredients
4 medium zucchini Salt and pepper
1 pound cubed lamb, chopped with the metal blade
1 cup at a time
2 tomatoes, coarsely chopped with metal blade
1/4 cup frozen, defrosted peas
1/2 cup boiled rice
1 cup hot beef broth or bouillon
4 ounces Swiss cheese, shredded with the shredding disk
Directions
Wash and trim ends from zucchini.
Cook in boiling water 5 minutes.
Halve lengthwise and scoop out seeds with a spoon.
Season halves with salt and pepper.
Brown the lamb in a skillet.
Drain, and add tomatoes, peas, and rice.
Season to taste with salt and pepper.' Fill zucchini halves with mixture.
Place in a casserole dish.
Add broth, and cover.
Bake at 350°F for 20 minutes.
Uncover.
Top with cheese and bake 10 minutes longer, uncovered.
Serve at once.
Cook in boiling water 5 minutes.
Halve lengthwise and scoop out seeds with a spoon.
Season halves with salt and pepper.
Brown the lamb in a skillet.
Drain, and add tomatoes, peas, and rice.
Season to taste with salt and pepper.' Fill zucchini halves with mixture.
Place in a casserole dish.
Add broth, and cover.
Bake at 350°F for 20 minutes.
Uncover.
Top with cheese and bake 10 minutes longer, uncovered.
Serve at once.
