|Photo: Stuffed Baby Zucchini with Tomato Sauce Recipe|
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed Baby Zucchini with Tomato Sauce Recipe. Enjoy the Arabic Cuisine and learn how to make Stuffed Baby Zucchini with Tomato Sauce.
Serves: 6 persons
Preparation time : 25 minutes
Cooking time : 1 hour, 20 minutes
1½ kg baby zucchini
2 tablespoons ghee
1 medium onion or 150 g, finely chopped
350 g minced lamb
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
¾ cup egyptian rice or 150 g, washed and drained
1 medium tomato or 150 g, finely chopped
2 cups water or 500 ml
3 cloves garlic, crushed
2 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon
Hallow the zucchini, wash well and set aside.
Heat ghee in a large saucepan then add onion, meat, spices and sauté while stirring for 3-4 minutes. Remove from heat. Stir in rice and tomato.
Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.
Combine water, garlic, tomato paste and MAGGI® Chicken Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.
Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.
Energy : 352.00 Kcal
Protein : 15.00 g
Carbohydrate : 34.00 g
Fats : 18.00 g
More Arabic Food Recipes:
Stuffed zucchini (Koussa mahshi)
Harira: Moroccan Chickpea Stew with Chicken and Lentils
Broad bean dip & Moroccan mezze platter
Moroccan potato salad
Chicken tagine with apricots
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