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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. | 2. Cut each zucchini in half crosswise. Using a melon baller, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half. Reserve zucchini flesh for another use, or discard. Reserve zucchini tubes. | 3. Heat oil in a heavy skillet over medium-high heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add garlic and cook for 2 minutes more. Add ground beef, cumin, coriander and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes. Add bulgur, and diced tomatoes and currants and cook an additional 2 to 3 minutes. Remove from heat and stir in pine nuts and parsley. Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture. | 4. Place zucchini halves in a 9 by 13-inch glass baking dish. Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven. Bake for 20 minutes. Remove from oven, uncover and rotate zucchini. Re-cover, return dish to oven and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm. Place 2 zucchini halves on a plate and serve with tomato sauce. | 5. 1 serving is 2 zucchini halves and 3 tablespoons tomato sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	6	pound		571.5271	84.6404	73.7542	10.8862
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
extra beef percent	1/2	lb	ground lean lean	201.7338	0.0	44.8801	1.1333
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
red pepper flake	1/4	teaspoon		201.7338	0.0	44.8801	1.1333
no salt tomato	1	can	no-salt-added diced strained	88.1559	19.5045	4.4078	1.1019
bulgur	1	cup	cooked	478.8	106.21799999999999	17.206	1.8619999999999999
currant	3	tablespoons	dried	13.23	3.2298	0.294	0.0861
pine nut	3	tablespoons	toasted	170.3531	3.3109	3.4653	17.3062
parsley leaf	1/4	cup	chopped	201.7338	0.0	44.8801	1.1333
tomato sauce	1/2	cup	low sodium	-	-	-	-
salt	1/2	teaspoon		-	-	-	-

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