Lamb & Rice Stuffed Zucchini

February 12, 2018
Photo by Dash of Amy
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
  • 4-6 large zucchini
  • 2 1/2 cups cooked jasmine rice
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Weber roasted garlic & herb
  • 2 teaspoons parsley (1 tsp in filling, 1 tsp over zucchini)
  • 1/2 teaspoon allspice
  • 1-2 cans stewed tomatoes, blended
  • 2 tablespoons olive oil
In This Recipe
  1. 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.
  2. In a large mixing bowl combine ground lamb, rice, onions, garlic, and seasonings; mix very well, using your hands if necessary.
  3. Cover with foil and bake at 375 for 45 minutes.

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