Middle Eastern Stuffed Zucchini
You can never have too many middl eastern recipes, so give Middle Eastern Stuffed Zucchini a try. Watching your figure? This gluten free and dairy free recipe has 213 calories, 11g of protein, and 8g of fat per serving. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of basmati rice, pepper, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this side dish. From preparation to the plate, this recipe takes about 1 hour.
Instructions
Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet.
Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.