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Zucchini Stuffed With Rice And Lamb Recipe
|Zucchini||4 Pound (4 Large)|
|Onions||2 Medium, diced|
|Oil||1⁄4 Cup (4 tbs)|
|Ground lamb||1 Pound|
|Cooked brown rice||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped mint||2 Tablespoon|
|Cooked tomatoes||2 1⁄2 Cup (40 tbs)|
Calories 437 Calories from Fat 254
% Daily Value*
Total Fat 28 g43.7%
Saturated Fat 9.2 g46%
Trans Fat 0 g
Cholesterol 55.2 mg
Sodium 88 mg3.7%
Total Carbohydrates 30 g10%
Dietary Fiber 6.1 g24.5%
Sugars 9.6 g
Protein 19 g37.1%
Vitamin A 26.4% Vitamin C 125%
Calcium 10% Iron 19.3%
*Based on a 2000 Calorie diet
Leave shells 1/2 inch thick.
Dice zucchini taken from the centers.
Saute onions in oil until soft.
Add lamb and saute until it is no longer pink.
Add diced zucchini and cook 1 to 2 minutes.
Then add rice and seasonings.
Remove from heat and stir in parsley and mint.
Stuff zucchini halves with mixture.
Place tomatoes and juice in the bottom of a heavy skillet, lay stuffed zucchini halves on top, cover skillet, and cook over medium heat 10 to 15 minutes, or until zucchini shells are tender but not too soft to hold the filling.
Lift out the zucchini halves and keep them warm.
Dissolve cornstarch in water, add to tomato and juices in the skillet, and cook over low heat until thickened.
Serve this sauce with the zucchini.