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Stuffed Zucchini Par Excellence Recipe
|Carrots||6 , sliced|
|Shallots||12 , peeled|
|Beef broth||4 Cup (64 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Lean ground lamb||1 Pound (2 Cups)|
|Eggs||2 , beaten|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Melted butter||1 Tablespoon|
Serving size: Complete recipe
Calories 2300 Calories from Fat 1230
% Daily Value*
Total Fat 137 g210.7%
Saturated Fat 60.1 g300.5%
Trans Fat 0 g
Cholesterol 792 mg
Sodium 8186.8 mg341.1%
Total Carbohydrates 150 g50.1%
Dietary Fiber 22.5 g89.9%
Sugars 40.6 g
Protein 127 g254.5%
Vitamin A 1362.5% Vitamin C 308.2%
Calcium 66.9% Iron 120.6%
*Based on a 2000 Calorie diet
Simmer until tender.
Prepare zucchini while vegetables are cooking.
Peel each zucchini; cut in half lengthwise.
Hollow out centers.
Remove crusts from bread; soak in milk.
Combine bread and lamb in mixing bowl.
Add seasonings, eggs, and tomato paste; mix well.
Fill each zucchini half with mixture; fit halves together.
Brush generously with butter; wrap each zucchini loosely in aluminum foil.
Remove carrots and shallots from broth; set aside.
Place wrapped zucchini carefully in broth; simmer covered, 1 hour.
Return carrots and shallots to broth to reheat.
Unwrap zucchini; place in serving dish.
Arrange carrots and shallots around zucchini; pour broth over.