Delightful zucchini filled with a savory rice and meat mixture, simmered in a rich tomato sauce. Best served warm. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated gently on the stove or in the microwave.
Start by preparing the zucchini. Cut off the tops and carefully hollow out the insides using a small spoon or a corer, leaving a thin wall to hold the filling. Set aside.
In a large bowl, combine ground beef, rice, chopped onion, minced garlic, cinnamon, allspice, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Stuff each hollowed zucchini with the meat and rice mixture, packing it gently but firmly. Leave a little space at the top, as the rice will expand during cooking.
In a large pot, heat olive oil over medium heat. Add the tomato sauce, lemon juice, and sugar, stirring to combine. Bring the sauce to a gentle simmer.
Carefully place the stuffed zucchinis upright in the simmering sauce. Cover the pot and let them cook on low heat for about 45-60 minutes, or until the zucchinis are tender and the rice is fully cooked.
Garnish with chopped parsley before serving. Enjoy warm!
Best served warm. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated gently on the stove or in the microwave.
0 servings
1 stuffed zucchini
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.