** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Scoop out the centers. Soak the vegetable in cold salted water about one half hour.
4. mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper.
5. Drain the zucchini and fill the hollows with the lamb mixture.
6. Arrange in a saucepan and add water to the depth of one inch.
7. The water should not reach more than halfway up the sides of the zucchini.
8. Cover the pan tightly and simmer over low heat until the rice is tender, about one hour.
9. Check from time to time to see that the water has not evaporated.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Rice, Beef, Onion allergies.