Filled with beef and rice, this healthy vegie dish is a Lebanese favourite.
Ingredients
- 200g lean beef mince
- 50g (1/4 cup) Basmati rice
- 1 small red onion, peeled, grated
- 2 tablespoons chopped fresh continental parsley
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- Large pinch of ground nutmeg
- 6 zucchini
- 250ml (1 cup) passata (tomato pasta sauce)
- 250ml (1 cup) water
- Fresh dill sprigs, to serve
- Tamar Valley Greek Style Yoghurt, to serve
Method
- Step 1Preheat oven to 180°C. Combine the mince, rice, onion, parsley, dill, allspice, cinnamon and nutmeg in a bowl. Season.
- Step 2Halve zucchini lengthways. Remove flesh, leaving a 3mm border. Stuff with beef mixture. Transfer to a baking dish. Combine passata and water. Pour over the zucchini. Cover with foil. Bake for 30-35 minutes or until tender. Season.
- Step 3Transfer the zucchini to a platter. Spoon over the passata sauce and top with dill. Serve with yoghurt.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
870 kj
Energy
6g
Fat Total
2.5g
Saturated Fat
6.5g
Fibre
15g
Protein
24g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side.
Related Video
- Author: Alison Adams
- Image credit: Brett Stevens
- Publication: Australian Good Taste
0