Stuffed Zucchini With Lamb Merguez, Rice, And Walnu

Name: Stuffed Zucchini With Lamb Merguez, Rice, And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 2 teaspoons olive oil; 1 /¼ cups medium onion peeled and diced; 3 cloves garlic, peeled and minced; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon smoked paprika; 1/2 pound (or 5 links) lamb merguez sausage, Neshama brand beef and lamb Moroccan or Tunisian , preferred; 1 cup cooked white or brown rice, medium grain preferred; 2 tablespoons dried apricots chopped; 2 tablespoons walnuts, finely ground; 1 teaspoon salt; 1 teaspoon Urfa pepper; 3 egg whites, lightly beaten; 1/4 cup chicken stock, low sodium; 2 tablespoons walnuts, roughly chopped, optional

Servings: persons

3 medium zucchini
2 teaspoons olive oil
1 /¼ cups medium onion peeled and diced
3 cloves garlic, peeled and minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/2 pound (or 5 links) lamb merguez sausage, Neshama brand beef and lamb Moroccan or Tunisian , preferred
1 cup cooked white or brown rice, medium grain preferred
2 tablespoons dried apricots chopped
2 tablespoons walnuts, finely ground
1 teaspoon salt
1 teaspoon Urfa pepper
3 egg whites, lightly beaten
1/4 cup chicken stock, low sodium
2 tablespoons walnuts, roughly chopped, optional

1
Halve the zucchini lengthwise and scrape out the seeds and flesh and discard, leaving a 1/2-inch border around the edge.
2
Heat the oil in a medium nonstick skillet over medium heat. Add the onion and cook until lightly browned, about 4 minutes. Add the garlic, cumin, cinnamon and smoked paprika and cook until fragrant, 30 seconds. Remove the lamb meat from the casing and add to the skillet. Cook, stirring and breaking up any large pieces, until lamb is cooked through, about 4 minutes. Add the rice, apricots, walnuts, salt and pepper. Stir to combine, then transfer to a mixing bowl to cool.
3
Preheat the oven to 350u00b0F.
4
Add the egg whites to the cooled sausage and rice filling and mix well. Evenly divide the filling between the zucchini shells and place in a shallow baking dish. Add the stock to the bottom of the pan. Bake uncovered until the zucchini is cooked and the filling is hot, 30 to 35 minutes.
5
Garnish with walnuts, if using, and serve.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 3 medium zucchini, 2 teaspoons olive oil, 1 /¼ cups medium onion peeled and diced, 3 cloves garlic, peeled and minced, and more.

Yes, Stuffed Zucchini With Lamb Merguez, Rice, And Walnuts 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.

That's it — enjoy your meal!

Stuffed Zucchini With Lamb Merguez, Rice, And Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions