Zucchini With Lamb Stuffing Recipe
Ingredients
| Zucchini | 4 | |
| Boiling salted water | 2 Tablespoon | |
| Lean ground lamb | 1 Pound | |
| Fine dry bread crumbs | 2 Tablespoon | |
| Catsup | 1 Tablespoon | |
| Worcestershire sauce/Meat seasoning sauce | 1⁄2 Teaspoon | |
| Garlic salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Egg | 1 | |
| Freshly grated parmesan cheese | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1809 Calories from Fat 1143
% Daily Value*
Total Fat 127 g195.6%
Saturated Fat 56.2 g281.1%
Trans Fat 0 g
Cholesterol 582.2 mg194.1%
Sodium 2880.8 mg120%
Total Carbohydrates 55 g18.4%
Dietary Fiber 10.3 g41.2%
Sugars 20.3 g
Protein 113 g225.5%
Vitamin A 44% Vitamin C 233.3%
Calcium 78% Iron 71.4%
*Based on a 2000 Calorie diet
Directions
Drop into the boiling water and cook until just slightly tender (about 5 minutes).
Remove from heat and plunge zucchini into cold water; drain.
When cool enough to handle, cut in half lengthwise and scoop out pulp with a spoon, leaving shell at least 1/4 inch thick.
Set shells aside.
Mash or finely chop zucchini pulp and add lamb, crumbs, catsup, meat seasoning sauce, garlic salt, pepper, salt, and egg.
Mix lightly; heap meat mixture into zucchini shells; arrange in a shallow baking dish.
Sprinkle evenly with Parmesan cheese.
Bake, uncovered, in a 350° oven for about 30 minutes or until well browned on top.
Chef
