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Stuffed Zucchini Recipe
|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|
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
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 350Â°F for 20 minutes.
Top with cheese and bake 10 minutes longer, uncovered.
Serve at once.