Middle Eastern · Dinner
Stuffed Zucchini with Rice and Meat
Zucchini shells filled with seasoned ground beef and rice, simmered in a tomato and garlic broth until tender. The filling combines ground beef, short-grain rice, onion, parsley, and warm spices. Finished with lemon juice and served warm with reduced pan sauce.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
413Calories
27.2gProtein
19.4gFat
37.8gCarbs
10.6gSugar
5.7gFiber
1210mgSodium
73mgChol
6.9gSat Fat
1398mgPotassium
108mgCalcium
4.8mgIron
1.9mcgVitamin B12
37mgVitamin C
high-fiber
low-calorie
low-cholesterol
herb-salt
all-time-classics
Instructions
1
Prep
Core the zucchini with an apple corer or thin knife, leaving a shell about 1/4 inch thick. Mince the garlic, chop the parsley, and dice the onion.
2
Build
In a bowl, mix the ground beef, uncooked rice, minced garlic, diced onion, parsley, cinnamon, allspice, salt, and pepper until evenly combined.
3
Stuff
Pack the meat and rice mixture loosely into each zucchini shell, filling to about 3/4 full to allow rice expansion. Stand zucchini upright in a small pot.
4
Simmer
Whisk the canned tomatoes, tomato paste, and chicken stock together, then pour over the zucchini until liquid reaches two-thirds up the sides. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 40–45 minutes until the zucchini is tender and rice inside is cooked through.
5
Finish
Uncover, stir in the lemon juice, and simmer uncovered 3–4 minutes over medium-low heat until sauce thickens slightly.
6
Plate
Transfer the stuffed zucchini to a shallow bowl and spoon the reduced tomato sauce over the top before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 44 medium zucchini (about 300g total), cored for stuffing
- 1/2 cup96g uncooked short-grain white rice
- 4 cloves4 cloves garlic
- 1 1/2 cup180g, about half of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp parsley
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cinnamon
- 1 tsp1 tsp ground allspice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp tomato paste
