Stuffed Zucchini in Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 464 kcal | (22 %) | ||
| Protein | 21.4 g | (22 %) | ||
| Fat | 24.9 g | (21 %) | ||
| Carbohydrates | 38 g | (25 %) |
Ingredients
- Ingredients
- 4 medium Zucchini
- salt
- 6 sprigs mint
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 250 grams mixed Ground meat
- salt
- freshly ground pepper
- 160 grams Rice
- 2 medium eggs
- Juice (of 1 lemon)
Preparation steps
Rinse zucchini, remove stem and slice in half lengthwise. Scoop out pulp with a melon baller and reserve. Boil in 600 ml (approximately 2 1/2 cups) lightly salted water for 5 minutes with the mint. Remove mint when finished but reserve cooking water.
Peel onion and garlic and finely chop. Heat oil and briefly saute with the meat. Finely chop the reserved zucchini pulp and add to the saute pan.
Cook rice as instructed in lightly salted water, then place in a lightly oiled baking dish. Place 4 zucchini halves on it. Fill with meat and cover with the other halves. Pour 100 ml (approximately 1/3 cup) of reserved cooking water over the zucchini. Bake in preheated oven at 180°C (approximately 350°F) for 20-25 minutes.
Beat eggs with lemon juice. Season with salt and pepper. Boil the remaining reserved cooking water, remove from heat and stir in the lemon-egg mixture. Stir constantly and do not allow it to boil. Season with salt and pepper. Pour sauce over zucchini and serve immediately.
