eastern-european

Stuffed Zucchini with Beef and Rice in Garlic Dill Sauce

This baked dish pairs zucchini, halved and hollowed with ground beef, cooked white rice and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

60 g Carbohydrates

28 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

292g zucchini, halved and hollowed 50 kcal
128g ground beef (90% lean) 225 kcal
146g cooked white rice 190 kcal
119g plain yogurt 73 kcal
7g garlic, minced 10 kcal
11g fresh dill, chopped 4 kcal
9g lemon juice 3 kcal
11g olive oil 97 kcal
73g water 0 kcal
0.46 tsp (1g) salt 0 kcal
0.23 tsp (0g) black pepper 1 kcal

Cooking instructions

zucchini
Heat oven to 400 F (205 C). Cut zucchini in half lengthwise and scoop out centers, leaving a 1/4 inch shell. Chop the scooped flesh.
zucchiniground beef (90% lean)cooked white ricefresh dillsaltblack pepper
Mix ground beef, cooked rice, chopped zucchini flesh, half the dill, salt, and pepper. Stuff the zucchini boats.
water
Place in a small baking dish, add water, cover with foil, and bake 25 minutes.
zucchiniplain yogurtgarlicfresh dilllemon juice
Whisk yogurt with garlic, lemon juice, and remaining dill. Uncover zucchini and bake 5 more minutes. Serve hot with the garlic dill sauce spooned over.