Lebanese Stuffed Zucchini


6 Zucchini (medium)

1/2 cup Basmati Rice

12 ozs Ground Lamb

1 tsp Ground Allspice

2 tsps Sea Salt (divided)

1 1/2 cups fresh Tomato puree

1 cup Organic Chicken Broth


  1. Use a melon baller or teaspoon to core out each zucchini, leaving about 1/3 of an inch of the shell all around. Set aside the pulp.

  2. In a bowl, combine the rice, ground lamb, allspice and 3/4 of the salt. Stuff the zucchini shells with the lamb mixture loosely as the rice will expand during cooking.

  3. In a skillet, add the tomato sauce, chicken broth, zucchini pulp and remaining salt. Bring to a simmer, then add the stuffed zucchinis into the tomato sauce. Cover with a lid and cook for about one hour, or until the rice is cooked through.

  4. Divide onto plates and enjoy!

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