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Stuffed Zucchini

Farm.Fares's picture
Ingredients
  Ground beef/Lamb 1 Pound
  Onion 1 Large, grated
  Raw long grain rice 1⁄4 Cup (4 tbs)
  Tomato juice 1⁄2 Cup (8 tbs)
  Minced dill weed 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Zucchini 6 Large (About 8-9 Inches Long)
  Butter 3 Tablespoon
  Chicken bouillon 1 1⁄2 Cup (24 tbs)
  Lemon wedges 4
Directions

Combine the meat, onion, rice, tomato juice, dillweed, salt and pepper to taste in a bowl.
Mix well.
Scrape and wash the zucchini.
Cut off the stem end, scoop it out a little and reserve.
With an apple corer or a sharp knife, scoop out the zucchini leaving an 1/3-inch shell.
Throw away the scooped out pulp.
Fill each zucchini with a little of the meat mixture, pushing it down with the handle of a spoon.
When full, cover with the stem end.
Place a rack on the bottom of a heavy saucepan.
Arrange the zucchini side by side on the rack.
If any filling is left, shape it into small balls and place them on top of the zucchini or between them.
Dot with the butter and pour the bouillon around the vegetables.
Cover with waxed paper or aluminum foil.
Place a plate on top of the zucchini to weigh it down during cooking.
Cover and cook over medium heat for about 1 hour or until the zucchini are tender.
Check occasionally for moisture; if necessary, add a little more bouillon.
Transfer to a serving dish and pour the pan juices over the vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Zucchini
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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