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4 Serves
104 Mins
Wash the zucchini and use a zucchini corer to carefully hollow out the centers, ensuring you do not pierce the outer skin.
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ThaiVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
38 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
595 mg / 1,250 mgPotassium
1111 mg / 4,700 mgSodium
845 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a mixing bowl, combine the raw rice, ground meat, and spices to create the filling mixture.
Gently stuff each hollowed zucchini with the rice and meat mixture, leaving a small amount of space at the top for the rice to expand during cooking.
Heat olive oil in a large pot over medium heat and lightly sear the stuffed zucchini on all sides.
Pour the tomato-based sauce over the zucchini, cover the pot, and simmer on low heat until the rice is fully cooked and the zucchini is tender.
16
g10
g19
g
Greek