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Mellas Family Lamb Stuffed Zucchini (Koosa)

blancdeblanc

"This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin."
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Ingredients

1 h 55 m servings 511 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1593 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
  2. Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
  3. Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
  4. Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.

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Reviews

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

This is a great recipe, thank you for sharing it! I made it as written the first time and it was wonderful. The second time I decided to tweak the recipe to my tastes a bit more. Like the previ...

Most helpful critical review

The recipe does not give oven temp - does indicate preheated oven for 60 min. It does not indicate if the ground lamb, rice etc is to be cooked with the onion before stuffing the zucchini. It do...

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This is a great recipe, thank you for sharing it! I made it as written the first time and it was wonderful. The second time I decided to tweak the recipe to my tastes a bit more. Like the previ...

My Husband is Lebanese so I was a bit intimidated to try this recipe...how can I compete with his mother? well, I am happy to report that I passed with flying colors. here is what I customized: ...

This took care of a monster zucchini someone gave me. I made 3 very minor changes. First, I eliminated the salt for dietary reasons and to my taste it wasn't missed. Second, I didn't realize ...

Wow!!!!! Not only was this dish fun to make, but it tasted amazing! The sauce surprised me! This meal is one that I will be making for a very long time. Thank you for sharing. SO GOOD!

The recipe does not give oven temp - does indicate preheated oven for 60 min. It does not indicate if the ground lamb, rice etc is to be cooked with the onion before stuffing the zucchini. It do...

Great recipe! I made a few changes. I only had one zucchini, so instead of stuffing it, I chopped it up & chucked it in the pot. I also didn't have any mint, so I used fresh rosemary & it turned...

Cooked the sauce for an hour before it got thick. 20 minutes was not long enough. What temperature for the oven? Cooked for an hour at 350 and the rice is still crunchy and the zucchini is ha...

Delicious! I added a little chevre on top after cooking, yum!

The dish was flavorful , yet the oven temperature was omitted .