Mix the ground meat with the onion, garlic, cumin, cinnamon, rice, salt and black pepper until evenly combined.
To assemble
2
Halve the zucchini lengthwise and scoop out the insides with a teaspoon, leaving walls of about 5 mm.
KnifeCutting board
3
Fill the zucchini with the mixture up to ¾ full: the rice swells as it cooks.
💡Fill only three-quarters full: the uncooked rice swells inside the vegetable, and a full filling gets pushed out.
4
Arrange the zucchini, now stuffed, in a wide pot.
Wide, shallow pot
5
Mix the stock, tomatoes, tomato paste, lemon juice, salt and oil and pour over the zucchini.
6
Heat the oil in a wide pot and sauté the chopped caps 0 minutes. Add the tomato paste, stock, tomatoes, lemon juice and salt and stir until the paste dissolves.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
431calories
22 gprotein
40 gcarbs
20 gfat
● protein 21%● carbs 38%● fat 41%
Per serving (784 g), of 4 servings
For the Meatball mix · To assemble ·
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Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Tomato paste: measured in tbsp in this recipe: 1 tbsp = 16 g · 109 kcal per 100 g · More about Tomato paste →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)