Lamb & Rice Stuffed Zucchini
Author Notes: Simple and gourmet meal of zucchini stuffed with a tasty mixture of ground lamb, jasmine rice, onions, garlic, and seasonings. Healthy and low-fat. —Dash of Amy
Makes 10-12
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4-6
large zucchini
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2 1/2
cups cooked jasmine rice
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1
small red onion, diced
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2
garlic cloves, minced
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2
teaspoons sea salt
-
1/2
teaspoon black pepper
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2
teaspoons Weber roasted garlic & herb
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2
teaspoons parsley (1 tsp in filling, 1 tsp over zucchini)
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1/2
teaspoon allspice
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1-2
cans stewed tomatoes, blended
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2
tablespoons olive oil
- Cut zucchini in half lengthwise, and carefully scoop out the flesh with a spoon creating an opening for the filling. Be careful not to break the zucchini.
- In a large mixing bowl combine ground lamb, rice, onions, garlic, and seasonings; mix very well, using your hands if necessary.
- Cover with foil and bake at 375 for 45 minutes.
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Lamb|Grains|Vegetable|Entree|Spring|Summer|Fall|Winter|Passover
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