Name: Lebanese Stuffed Zucchini With Rice
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 6 medium zucchinis; 1 cup long-grain white rice; 1 lb ground beef; 1 onion, finely chopped; 2 tomatoes, diced; 2 cloves garlic, minced; 1 teaspoon dried mint; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; Salt and black pepper to taste; 2 cups chicken or vegetable broth; 1/4 cup chopped fresh parsley; Olive oil for cooking

Instructions

Start by preparing the zucchinis. Cut off the stems and slice them in half lengthwise. Using a spoon, carefully scoop out the flesh of the zucchinis, leaving about a 1/4-inch thick shell. Chop the scooped-out zucchini flesh and set aside.
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming clumpy when cooked.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent and fragrant, about 3-4 minutes.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and cooked through. Season the meat with salt, black pepper, dried mint, cinnamon, and allspice. Stir well to combine the flavors.
Incorporate the diced tomatoes and the chopped zucchini flesh into the skillet. Cook for an additional 5-7 minutes, allowing the ingredients to meld together and the flavors to intensify. Adjust the seasoning if needed.
Stir in the rinsed rice into the meat mixture, mixing well so that the rice is evenly distributed.
Preheat your oven to 375°F (190°C). Take the hollowed-out zucchinis and generously stuff them with the meat and rice mixture, pressing down gently to fill each one to the top.
Place the stuffed zucchinis snugly in a baking dish. Pour the chicken or vegetable broth into the dish, ensuring that there is enough liquid to cover the bottom of the dish but not submerge the zucchinis completely.
Cover the baking dish with aluminum foil and place it in the oven. Bake for approximately 45-50 minutes, or until the zucchinis are tender, the rice is fully cooked, and the flavors have melded beautifully.
Once done, remove the foil and let the zucchinis rest for a few minutes before serving. Garnish with chopped parsley for a fresh and vibrant touch.

Ingredients

Instructions

Nutrition Facts

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