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  Added: Apr 12, 2006  •  Visited (929)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe

Zucchini Stuffed With Lamb And Rice

What You Need:
  • 12 small zucchini or other summer squash
  • ½ pound lean ground lamb
  • 1 cup finely chopped onions
  • 6 tablespoons cooked rice, made from 2 tablespoons long-grain unconverted rice, or 6 tablespoons leftover boiled rice
  • 2 eggs
  • 1 teaspoon finely cut fresh mint leaves, or substitute ½ teaspoon crumbled dried mint
  • ¼ teaspoon hrisa
  • 1/8 teaspoon ground mace
  • 1 teaspoon salt
  • ½ cup olive oil
  • 4 medium-sized firm ripe tomatoes, peeled (see bigos) and quartered
  • ½ cup water
  • ½ teaspoon freshly ground black pepper
  • ¼ cup finely chopped fresh parsley

  • How To Cook:
    1. Scrub the zucchini under cold running water and pat them dry with paper towels. With a small, sharp knife, cut about ½ inch off both ends of each zucchini.

    2. Carefully tunnel out the center of each zucchini, leaving a ¼-inch-thick shell all around. The best utensil for this is the Syrian munara, or squash corer, but an apple corer is almost as effective.

    3. In a deep bowl, combine the lamb, ½ cup of the onions, the rice, eggs, parsley, mint, hrisa, mace and salt. Knead the ingredients together with your hands, then beat vigorously with a wooden spoon until the mixture is smooth.

    4. Taste for seasoning. Stuff the zucchini with the lamb mixture, dividing it evenly among them and smoothing the open ends with a spatula.

    5. Warm the oil in a heavy 12-inch skillet over moderate heat. When a light haze forms above it, add the remaining ½ cup of onions and, stirring frequently, cook for about 5 minutes, until they are soft and translucent but not brown.

    6. Stir in the tomatoes, water and pepper, and bring to a boil over high heat. Arrange the zucchini in one layer on top of the tomatoes, and spoon the liquid over them.

    7. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the zucchini are tender enough to be easily pierced with a fork.

    8. To serve, arrange the zucchini attractively on a heated platter and pour the tomato sauce over them.
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Tunisian
    Main Ingredient » Vegetables » Zucchini
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Meat & Poultry » Lamb
    Dish » Main Course


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