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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh. | 2. Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice. | 3. Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling. | 4. Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	6			20.16	2.9856	2.6016	0.384
steak	1	pound	chopped round	557.6013	0.0	98.1016	15.368
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
salt black pepper	to taste		ground	-	-	-	-
tomato soup	1	can		165.2924	34.491	3.012	1.506
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397

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