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4 pounds zucchini

½ pound beef, minced

7 ounces brown rice, short grain

Salt and pepper to taste

Pinch of ground cinnamon

3 ounces canned diced tomatoes

2 tablespoons vegetable oil

½ pound lamb chops

1 tablespoon tomato paste

2 tomatoes, cut in circles

  1. Core the zucchini, rinse, and set aside.
  2. Mix together the minced beef, rice, salt, pepper, cinnamon and tomatoes.
  3. Stuff the cored zucchini with the meat and rice mixture.
  4. In a saucepan, heat the vegetable oil and fry the lamb chops.
  5. Lay the lamb chops in the bottom of the saucepan and arrange the stuffed zucchini over it.
  6. Top it with a layer of tomato slices and cover with water. Add the tomato paste and sprinkle with salt. Cover the zucchinis with a plate and the pot lid.
  7. Bring to a boil, then lower the heat and simmer for about an hour before serving. 

Recipe and photo courtesy Al Wadi Al Akhdar


Calories: 440
Total Fat: 24g
Saturated Fat: 5g
Sodium: 120mg
Total Carbohydrate: 36g
Sugars: 7g
Fiber: 4g
Protein: 21g

Yield: 6

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