middle-eastern

Stuffed Zucchini in Lemon Garlic Broth

Name: Stuffed Zucchini in Lemon Garlic Broth
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 356 g zucchini; 167 g ground beef (90% lean); 39 g white rice (dry); 9 g garlic (minced); 33 g lemon juice; 13 g olive oil; 2 g ground cumin; 390 g water; 3 g salt; 1 g black pepper

This simmered dish pairs zucchini with garlic, lemon juice and ground beef. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

41 g Protein

49 g Carbohydrates

31 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

356g zucchini 61 kcal
167g ground beef (90% lean) 294 kcal
39g white rice (dry) 142 kcal
9g garlic (minced) 13 kcal
33g lemon juice 10 kcal
13g olive oil 115 kcal
2g ground cumin 8 kcal
390g water 0 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

zucchini
Cut zucchini in half lengthwise and scoop out centers to make boats; finely chop the scooped zucchini flesh.
zucchiniground beef (90% lean)white rice (dry)garlic (minced)ground cuminsaltblack pepper
Mix beef, chopped zucchini flesh, rice, garlic, cumin, salt, and black pepper until evenly combined.
zucchini
Stuff the mixture into the zucchini boats, pressing gently to compact.
zucchinilemon juicewater
Place stuffed zucchini in a pot in a single layer. Add water and lemon juice; bring to a gentle simmer.
white rice (dry)water
Cover and simmer on low 25-30 minutes until rice is tender and meat is cooked through; add a little water if the level drops too low.
zucchini
Rest 5 minutes, then serve with broth spooned over the zucchini.