Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Butter | 1 tbsp (14g) | 102 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
| Meat | 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
- =
- 64 oz zucchini, medium size
- 48 oz yoghurt
- 3 cloves garlic, crushed with a dash of salt
- leaves of 5 mint stalks, finely chopped
- 4 cups water
- 1/2 tspn salt (optional)
- 16 oz ground meat
- 1 1/2 cups rice
- 2 tbsp shortening or butter
- a dash of salt
- /4 tspn ground cinnamon
- 1/4 cup fried pine nuts (optional)
- =
Directions
Cook yoghurt.
Wash zucchini, cut off stem and hollow them with an apple corer.
Mix all ingredients of filling.
Stuff zucchini.
Put in a pot with water, salt, and 1/4 the quantity of cooked yoghurt.
Cook over medium heat for 30 minutes.
Add zucchini to boiling yoghurt, cook over medium heat for 15 minutes.
Add crushed garlic with dried mint to mixture.
Boil for another 5 minutes.
Serve with spring onions and fresh mint.