Photo: Emiliano Vittoriosi
Middle Eastern Stuffed Zucchini
11 ingredients
15 min + 45 min
4 servings
openrecipes
"A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants."
Estimated Nutrition (whole recipe, rough)
562
Calories
32g
Protein
22g
Fat
60g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 pound ground lamb
- 1/4 cup basmati rice
- 2 cups tomato puree, divided
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 pounds small zucchini or yellow squash
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon dried mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes