Stuffed Zucchini Recipe
Ingredients
| Cubed lamb | 1 Pound, chopped with the metal blade, 1 cup at a time | |
| Tomatoes | 2 , chopped with the metal blade | |
| Frozen peas | 1⁄4 Cup (4 tbs), Defrosted | |
| Boiled rice | 1⁄2 Cup (8 tbs) | |
| Beef broth/Beef bouillon | 1 Cup (16 tbs) | |
| Swiss cheese | 4 Ounce, shredded | |
| Zucchini | 4 Medium | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 338 Calories from Fat 178
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 80.7 mg26.9%
Sodium 356.4 mg14.9%
Total Carbohydrates 14 g4.6%
Dietary Fiber 2.5 g10%
Sugars 4.4 g
Protein 26 g52.4%
Vitamin A 20.3% Vitamin C 52.1%
Calcium 22% Iron 15%
*Based on a 2000 Calorie diet
Directions
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.
Chef
