Lebanese zucchini

Yield: 8 Servings

Measure Ingredient
4 mediums Zucchini
1 cup Long-grain rice
1 \N Yellow onion, peeled, chopped, and browned
\N \N Salt and pepper to taste
1 tablespoon Lemon juice
½ teaspoon Allspice
1 teaspoon Dried dill
½ teaspoon Cinnamon
2 cups Tomato sauce, canned

1. Cut the zucchini in half lengthwise and scoop out the seeds. Cook the rice. Mix the rice with the yellow onion, salt, pepper, lemon juice, allspice, cinnamon, and dill.

2. Stuff the zucchini shells with the rice mixture. Spread the tomato sauce on the bottom of a baking dish and lay the the stuffed shells, face up, on top of the sauce.

3. Cover and bake for one hour at 350F (until the zucchini is tender, but firm) Serve with a little of the tomato sauce on top.

Posted to Recipe Page 01 Dec 96 From: Gourmet Connection <capco@...> Date: Sun, 01 Dec 1996 11:21:57 +0500

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