Stuffed Zucchini

Serves: 4
Total Calories: 246


8 medium (6-inch) zucchini
1 tablespoon salt, dissolved in a large bowl of water
1 cup ground lamb
1 cup short-grain white rice, well washed and drained
1 1/2 teaspoons plus a pinch of salt, divided
1/4 teaspoon pepper
3/4 teaspoon cinnamon
2 tablespoons butter, room temperature
1 (6-ounce) can tomato paste, divided
1 (16-ounce) can crushed tomato


Wash zucchini and cut off stalk ends. Hollow out interiors, taking care not to pierce sides or ends of squash. Place cored zucchini in salted water.

Combine lamb, rice, 1 1/2 teaspoons salt, pepper, cinnamon, butter, and a few spoonfuls of the tomato paste in a large bowl, mixing by hand.

Drain zucchini. Fill each one with lamb mixture, leaving 1/3 space free for expansion during cooking. Place stuffed zucchini in rows in a large pot. In a small bowl, mix tomatoes and remaining paste, and pour over squash. Add water to cover zucchini and sprinkle with a pinch of salt.

Place a plate upside down on top of stuffed zucchini. Cover with pot lid and cook on low heat about 1 hour or until rice is done.

Nutritional Facts:

Serves: 4
Total Calories: 246
Calories from Fat: 50

This Stuffed Zucchini recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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