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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Preparation Time

  Cooking Time - 85 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell. | 2. Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes. | 3. Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce. | 4. Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2			6.72	0.9952	0.8672	0.128
tomato juice	1	can	chopped	61.934	12.8604	3.0967	1.0565
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
water	3/4	cup		0.0	0.0	0.0	0.0
cinnamon	1/4	teaspoon	ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
lamb	1	pound	ground	1211.112	0.0	76.5677	97.9322
basmati rice	3/4	cup		-	-	-	-
olive oil	2	tablespoons		119.34	0.0	0.0	13.5
water	1/2	cup		0.0	0.0	0.0	0.0
mint	2	tablespoons		5.016	0.9587	0.3751	0.0832
salt	2	teaspoons		-	-	-	-

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