Lamb & Rice Stuffed Zucchini

Name: Lamb &amp; Rice Stuffed Zucchini
Yield: Makes 10-12
Ingredients: 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

By Dash of Amy

February 12, 2018

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Lamb & Rice Stuffed Zucchini — Photo by Dash of Amy

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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

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.