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Add a photoServings: 6
Ingredients
- 2 lb Zucchini, washed and trimmed
- 1 c. Grnd lamb shoulder*
- 1/2 c. Raw rice
- 1 sm onion, minced fine
- 1 Tbsp. Minced parsley
- 1/2 c. Stewed tomatoes Salt Black pepper
Directions
- *Note: May use lamb patties. Peel the zucchini and cut into 3 inch lengths.
- Scoop out the centers. Soak the vegetable in cool salted water about one half hour. mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper. Drain the zucchini and fill the hollows with the lamb mix.
- Arrange in a saucepan and add in water to the depth of one inch. The water shouldn't reach more than halfway up the sides of the zucchini. Cover the pan tightly and simmer over low heat till the rice is))) tender, about one hour. Check from time to time to see which the water has not evaporated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 162 | |
| Calories from Fat 56 | 35% |
| Total Fat 6.22g | 8% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 90mg | 4% |
| Potassium 532mg | 15% |
| Total Carbs 19.01g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.67g | 2% |
| Protein 8.37g | 13% |
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