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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the ends off the zucchini. Cut the zucchini in half lenghtwise; scoop out the pulp, leaving a 1/4" thick shell. Set aside the pulp. Sprinkle interior of the shells with the salt, and lay them, cut side down, on paper towels to drain for 30 minutes. | 2. Preheat the oven to 350*F. Cover a baking sheet with foil. | 3. Heat the oil in a skillet over low heat, and add the garlic. Saute until soft, about 3-4 minutes. | 4. Add the lamb and saute until browned, stirring to break up the lumps. Then add the pine nuts, tomatoes, 1 cup of reserved zucchini pulp, oregano, rosemary, mint, currants, and salt and pepper. Stir and remove the skillet from the heat. | 5. Cut a thin slice off the bottom of each zucchini shell so it will lie flat, and place them on the prepared baking sheet. Fill the shells with the lamb mixture. Sprinkle them with the bread crumbs, and bake for 30 minutes. Serve immediately. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	4			9.24	1.3684	1.1924	0.17600000000000002
salt	1	teaspoon		-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
garlic	2 -3	tablespoons	minced	0.0	0.0	0.0	0.0
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
pine nut	1/2	cup		454.275	8.829	9.2407	46.1498
plum tomato	3		chopped	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
mint leaf	1	tablespoon	chopped	-	-	-	-
currant	1/4	cup	dried	17.64	4.3064	0.392	0.1148
salt				-	-	-	-
pepper			ground	-	-	-	-
bread crumb	1/3	cup	seasoned	142.2	25.9128	4.806	1.9080000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.