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Stuffed Zucchini

Gadget.Cook's picture
  Cubed lamb 1 Pound, chopped with the metal blade, 1 cup at a time
  Tomatoes 2 , chopped with the metal blade
  Frozen peas 1⁄4 Cup (4 tbs), Defrosted
  Boiled rice 1⁄2 Cup (8 tbs)
  Beef broth/Beef bouillon 1 Cup (16 tbs)
  Swiss cheese 4 Ounce, shredded
  Zucchini 4 Medium
  Salt To Taste
  Pepper To Taste

Wash and trim ends from zucchini.
Cook in boiling water 5 minutes.
Halve lengthwise and scoop out seeds with a spoon.
Season halves with salt and pepper.
Brown the lamb in a skillet.
Drain, and add tomatoes, peas, and rice.
Season to taste with salt and pepper.' Fill zucchini halves with mixture.
Place in a casserole dish.
Add broth, and cover.
Bake at 350°F for 20 minutes.
Top with cheese and bake 10 minutes longer, uncovered.
Serve at once.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 338 Calories from Fat 178

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 80.7 mg26.9%

Sodium 356.4 mg14.9%

Total Carbohydrates 14 g4.6%

Dietary Fiber 2.5 g10%

Sugars 4.4 g

Protein 26 g52.4%

Vitamin A 20.3% Vitamin C 52.1%

Calcium 22% Iron 15%

*Based on a 2000 Calorie diet

Stuffed Zucchini Recipe