Description
A delicious Egyptian-style dish featuring zucchinis stuffed with a savory mixture of rice and ground meat, cooked in a flavorful tomato broth.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup cooked rice
- 1/2 pound ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F. Cut the zucchinis in half lengthwise and scoop out the insides with a spoon, leaving about 1/4 inch of flesh. Set aside the scooped-out zucchini flesh for later use.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Stir in the cooked rice, cumin, coriander, cinnamon, salt, black pepper, and the reserved zucchini flesh. Mix well and cook for an additional 2-3 minutes.
- Stuff each zucchini half with the meat and rice mixture, pressing down gently to pack it in.
- In a large baking dish, combine the diced tomatoes and broth. Place the stuffed zucchinis in the dish, cut side up.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the zucchinis are tender.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian version, substitute the ground meat with lentils or chickpeas.
- Add your favorite spices or herbs to the stuffing for extra flavor, such as paprika or mint.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Egyptian-Style Stuffed Zucchini in Tomato Broth