1/2 Photos of Lebanese Zucchini
A flavorful side dish or vegetarian meal. I think it's a tasty way to use up those garden zucchinis! Credit due to Jeff Smith, a great chef. Read ingredients list and make sure to prep your rice and onions. Enjoy! Note: I use less of the spices than Jeff Smith - just a personal preference.
My Private Note
Units: US | Metric
- 4 medium zucchini
- 1 cup long-grain rice, cooked as per package directions
- 1 yellow onion, peeled, chopped and browned (in a little olive oil)
- salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon allspice (I personally like it with 1/4 t. Your choice!)
- 1/2 teaspoon cinnamon (I use 1/4 t. Again, it's up to you!)
- 1 teaspoon dried dill (I scale down on this, too, to about 1/2 t.)
- 2 cups tomato sauce, canned
- 1Preheat the oven to 350 degrees F.
- 2Cut the zucchini in half, lengthwise, and scoop out the seeds. (Keep the skin on.).
- 3Mix the cooked rice with the browned onion, salt, pepper, lemon juice, allspice, cinnamon and dill.
- 4Stuff the zucchini boats with the rice mixture.
- 5Pour the tomato sauce into a baking dish, then place the filled zucchini boats face up into the dish. Do not cover the zucchini with the sauce.
- 6Cover and bake at 350 degrees F. until tender but firm, about 50 minutes, but check sooner, like the 45 minute mark. You don't want the zucchini to get too limp. (If halving the recipe, lessen the cook time a bit.).
- 7Serve with a few spoonfuls of the tomato sauce drizzled on top.
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Nutritional Facts for Lebanese Zucchini
Serving Size: 1 (198 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 122.7
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 330.8 mg
- Total Carbohydrate 26.5 g
- Dietary Fiber 2.5 g
- Sugars 5.7 g
- Protein 3.8 g