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Lebanese Zucchini

Budget.Gourmet's picture
Ingredients
  Zucchini 4 Medium
  Long grain rice 1 Cup (16 tbs)
  Yellow onions 1 , peeled, chopped, and browned
  Lemon juice 1 Tablespoon
  Allspice 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Dried dill 1 Teaspoon
  Tomato sauce 2 Cup (32 tbs), canned
  Salt To Taste
  Pepper To Taste
Directions

Cut the zucchini in half, the long way, and scoop out the seeds.
Cook the rice, but keep it firm and nice.
Mix the rice with the yellow onion, salt, pepper, lemon juice, allspice, cinnamon, and dill.
Use to stuff the zucchini shells.
Lay them, face up, in a baking dish, and add tomato sauce to the bottom of the pan.
Do not cover the squash with the sauce.
Cover, and bake in a 350° oven until tender but firm, about 1 hour.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Gourmet

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4.28
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1046 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.77 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 536.8 mg22.4%

Total Carbohydrates 229 g76.4%

Dietary Fiber 19.4 g77.5%

Sugars 37.6 g

Protein 29 g57.8%

Vitamin A 85.4% Vitamin C 320.6%

Calcium 32.1% Iron 58.1%

*Based on a 2000 Calorie diet

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Lebanese Zucchini Recipe