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Zucchini With Lamb Stuffing

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  Zucchini 4
  Boiling salted water 2 Tablespoon
  Lean ground lamb 1 Pound
  Fine dry bread crumbs 2 Tablespoon
  Catsup 1 Tablespoon
  Worcestershire sauce/Meat seasoning sauce 1⁄2 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Freshly grated parmesan cheese 3 Tablespoon

Cut off ends of zucchini and scrub well.
Drop into the boiling water and cook until just slightly tender (about 5 minutes).
Remove from heat and plunge zucchini into cold water; drain.
When cool enough to handle, cut in half lengthwise and scoop out pulp with a spoon, leaving shell at least 1/4 inch thick.
Set shells aside.
Mash or finely chop zucchini pulp and add lamb, crumbs, catsup, meat seasoning sauce, garlic salt, pepper, salt, and egg.
Mix lightly; heap meat mixture into zucchini shells; arrange in a shallow baking dish.
Sprinkle evenly with Parmesan cheese.
Bake, uncovered, in a 350° oven for about 30 minutes or until well browned on top.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1809 Calories from Fat 1143

% Daily Value*

Total Fat 127 g195.6%

Saturated Fat 56.2 g281.1%

Trans Fat 0 g

Cholesterol 582.2 mg194.1%

Sodium 2880.8 mg120%

Total Carbohydrates 55 g18.4%

Dietary Fiber 10.3 g41.2%

Sugars 20.3 g

Protein 113 g225.5%

Vitamin A 44% Vitamin C 233.3%

Calcium 78% Iron 71.4%

*Based on a 2000 Calorie diet

Zucchini With Lamb Stuffing Recipe