Middle Eastern · Dinner
Stuffed Zucchini Stew
A single stuffed zucchini simmers in a cinnamon-spiced tomato broth, its shell packed with seasoned ground beef, rice, garlic and parsley. Slow-braised until tender, the stew finishes with lemon juice and pairs with warm flatbread for scooping up the rich, gently spiced sauce.
$5
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
520Calories
35.8gProtein
27.2gFat
36.9gCarbs
9.9gSugar
4.8gFiber
960mgSodium
112mgChol
10.3gSat Fat
1280mgPotassium
100mgCalcium
5.3mgIron
2.8mcgVitamin B12
32mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Halve the zucchini lengthwise or core out the flesh with a small spoon, leaving a 1/4-inch shell; set pulp aside.
2
Build
Mix the ground beef, uncooked rice, half the garlic, onion, parsley, cinnamon, salt and pepper until evenly combined.
3
Stuff
Pack the beef mixture loosely into the zucchini shell, leaving a small gap at the top for the rice to expand.
4
Saute
Heat the olive oil in a small pot over medium heat and sauté the remaining garlic for 30 seconds until fragrant.
5
Simmer
Add canned tomatoes, tomato paste and beef stock to the pot; nestle the stuffed zucchini into the liquid and simmer covered over low heat for 45 minutes, turning halfway, until the shell is fork-tender and the filling reaches 160°F with no pink remaining.
6
Finish
Stir the lemon juice into the sauce and simmer uncovered over low heat for 2 minutes until slightly thickened.
7
Plate
Transfer the stuffed zucchini to a shallow bowl and spoon the tomato broth over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 22 medium zucchini (about 200g), cored for stuffing
- 4 tbsp4 tbsp uncooked white rice
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1/2 tsp1/2 tsp ground cinnamon
- 4 tbsp4 tbsp parsley
- 4 tbsp4 tbsp onion
- 1 cup240ml beef stock
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
