Stuffed Zucchini- Iraqi Style Recipe

Name: Stuffed Zucchini- Iraqi Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 zucchini squash small-medium, cut in half lengthwise and hollowed out; 1/2 pound ground beef or lamb; 1 onion large, diced; 3 cloves garlic minced; 1 teaspoon curry powder; 3/4 teaspoon seasoned salt I used Adobo with Cumin by Goya; pepper to taste; 1/2 teaspoon cinnamon; 1/2 teaspoon cumin; 1 tablespoon dried parsley; 2 tablespoons tomato paste; 1/4 cup water more or less; paprika for garnish; olive oil; 2 tablespoons sofrito blend, optional

Servings: persons

8 zucchini squash small-medium, cut in half lengthwise and hollowed out
1/2 pound ground beef or lamb
1 onion large, diced
3 cloves garlic minced
1 teaspoon curry powder
3/4 teaspoon seasoned salt I used Adobo with Cumin by Goya
pepper to taste
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 tablespoon dried parsley
2 tablespoons tomato paste
1/4 cup water more or less
paprika for garnish
olive oil
2 tablespoons sofrito blend, optional

1
Clean and trim any spots off the zucchini;prepare as above- reserve the inside that has been removed.
2
Lay down the zucchini in a baking dish face-up like a boat.
3
Salt and lightly pepper the inside of the zucchini.
4
Saute the meat, onion and garlic.
5
Drain off the fat and then add the seasonings, paste and water.
6
Put the meat mixture in the hollowed out parts of the zucchini.
7
Cut the reserved zucchini into chunks and toss with about 1-2 Tbsp olive oil.
8
Spoon the zucchini chunks over top of the meat.
9
Sprinkle zucchini again with seasoned salt lightly, followed by paprika over top of everything.
10
Bake for approximately 1 hour at 400 degrees covered or until the fork pierces the zucchini easily.
11
Remove cover/foil and bake for about 15 or more minutes to dry up any excess juice.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 zucchini squash small-medium, cut in half lengthwise and hollowed out, 1/2 pound ground beef or lamb, 1 onion large, diced, 3 cloves garlic minced, and more.

Yes, Stuffed Zucchini- Iraqi Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Zucchini- Iraqi Style

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