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+Lebanese Stuffed Zucchini

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Lebanese Stuffed Zucchini

Course: Dinner
Keyword: dairy-free, gluten-free, low FODMAP
Calorie: 400-500, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 487kcal


  • 6 Zucchini (medium)
  • 1/2 cup Basmati Rice
  • 1 lb Ground Lamb
  • 1 tsp Ground Allspice
  • 2 tsps Sea Salt (divided)
  • 1 1/2 cups Tomato Sauce
  • 1 cup Organic Chicken Broth


  • Use a melon baller or teaspoon to core out each zucchini, leaving about 1/3 of an inch of the shell all around. Set aside the pulp.
  • In a bowl, combine the rice, ground lamb, allspice and 3/4 of the salt. Stuff the zucchini shells with the lamb mixture loosely as the rice will expand during cooking.
  • In a skillet, add the tomato sauce, chicken broth, zucchini pulp and remaining salt. Bring to a simmer, then add the stuffed zucchinis into the tomato sauce. Cover with a lid and cook for about one hour, or until the rice is cooked through.
  • Divide onto plates and enjoy!


  • Don’t Like Lamb or Prefer Leaner Protein

    Use ground turkey, beef, pork or chicken instead.
  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Add cinnamon, cumin, sautéed onions and/or garlic to the meat mixture.
  • Additional Toppings

    Lemon juice, chopped parsley, mint, pine nuts or Greek yogurt.
  • Less Time

    Use leftover cooked rice and cook until the zucchini is fork-tender.
  • No Basmati Rice

    Use brown rice, jasmine rice or quinoa instead, and adjust cooking time accordingly.
  • Prefer Lower Carb

    Use cauliflower rice or omit basmati rice


Serving: 4g | Calories: 487kcal | Carbohydrates: 35g | Protein: 26g | Fat: 28g | Cholesterol: 84mg | Sodium: 1512mg | Fiber: 5g | Sugar: 11g | Vitamin A: 991IU | Vitamin C: 59mg | Calcium: 84mg | Iron: 4mg

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