Make this delicious, exotic dish a part of your Springtime barbecue feast.
Ingredients
- 8 medium (1kg) white zucchini
- 2 teaspoons olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 cup white long-grain rice
- 175g lamb mince
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh coriander leaves
- 1 1/2 cups tomato puree
Method
- Step 1Trim tops from zucchini. Using an apple corer, carefully remove and discard flesh, leaving a 5mm border around edge and 1cm at base.
- Step 2Heat oil in a frying pan over medium-high heat. Cook onion and garlic for 3 minutes or until softened. Cool for 10 minutes.
- Step 3Place onion mixture, rice, mince, allspice, salt, pepper, mint, parsley and coriander in a bowl. Mix to combine.
- Step 4Fill zucchini with rice mixture, leaving 1cm at top.
- Step 5Place, in a single layer, in a large saucepan. Combine tomato puree and 1 1/2 cups cold water in a jug. Pour puree mixture over zucchini. Cover. Bring to the boil over medium heat. Reduce heat to low. Simmer, uncovered, turning occasionally, for 1 hour or until zucchini and rice are tender. Serve.
Nutrition
549 kj
Energy
3.8g
Fat Total
1.2g
Saturated Fat
3.1g
Fibre
7.5g
Protein
15mg
Cholesterol
345mg
Sodium
15.1g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a banquet.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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