Middle Eastern · Dinner
Stuffed Zucchini with Rice and Meat (Gluten-Free)
A hollowed zucchini filled with seasoned ground beef, rice, tomato, onion, and Middle Eastern spices, then simmered in tomato broth until the shell softens. The filling cooks through with cinnamon and allspice warmth, finished with fresh parsley and lemon.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
462Calories
28.6gProtein
23.2gFat
33.8gCarbs
11.5gSugar
5.7gFiber
1374mgSodium
99mgChol
8.9gSat Fat
1142mgPotassium
93mgCalcium
5mgIron
2.4mcgVitamin B12
27mgVitamin C
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Slice the zucchini top off and hollow the inside with a spoon, leaving a 1/4-inch shell, then rinse and set aside.
2
Build
Combine the ground beef, uncooked rice, onion, garlic, tomato paste, cinnamon, allspice, salt, and pepper in a bowl, mixing until evenly distributed.
3
Stuff
Pack the beef and rice mixture loosely into the hollowed zucchini, leaving about 1/4 inch of space at the top for expansion.
4
Sear
Heat the olive oil in a small saucepan over medium heat, add the stuffed zucchini, and roll for 2 minutes until the skin blisters lightly.
5
Simmer
Whisk in the crushed tomatoes and beef stock, bring to a gentle simmer over medium-low heat, cover, and cook for 30 minutes until the shell is tender and the rice is cooked through, turning once halfway.
6
Rest
Remove from heat and let the zucchini sit in the sauce for 5 minutes so the filling firms up enough to hold its shape.
7
Plate
Transfer the zucchini to a shallow bowl, spoon the reduced tomato sauce over the top, sprinkle with parsley, and finish with a squeeze of lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g beef-ground
- 22 medium (400g) zucchini
- 1/2 cup90g white-rice-cooked
- 4 tbsp60g onion
- 4 cloves4 cloves garlic
- 4 tbsp60g tomato-paste
- 1 cup240ml canned-tomatoes
- 1 cup240ml beef-stock
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp allspice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 2 tsp10ml olive-oil
- 2 tbsp8g parsley
- 1 tsp1 tsp lemon-juice
