I recently learned to make this Yummy Stuffed Zucchini in Tomato Broth, and I can never get enough. I made use of steak to mince because that’s the most flavourful meat for me. Check out the easy recipe here.
Yummy Stuffed Zucchini in Tomato Broth
This stuffed zucchini in tomato broth is a rich recipe you must try if like me, you love stuffed zucchinis.
Ingredients
7 medium zucchinis- 1 pound steak
½ cup butter - salted
2 cups white rice - uncooked
1 teaspoon ground allspice (also called pimento or Jamaican Pepper) - salt, and pepper to taste
1 salted salt
1 salted ground black pepper
6 ounces tomato paste
2 medium tomato - chopped
1 cup water
Instructions
- Begin by cutting off the tops and coring each zucchini with a coring tool. Take care to avoid piercing the outside flesh of the vegetables with the tool.
- Hollow each vegetable out, leaving enough flesh so that the vegetable won’t fall apart in the broth.
- Next, chop the steak in a food processor using the S-blade until it resembles ground beef. Mix the chopped steak with the rice, melted butter, allspice, salt, and pepper.
- Fill each cored vegetable with the steak mixture, leaving a little room (1/2 inch) at the top of each vegetable to allow the filling to expand. Pile the stuffed vegetables into a large pot and cover with water until below the top vegetable.
- Season the water with salt and pepper. Add 6 ounces of tomato paste to the water.
- Bring the pot to a boil, then simmer with the lid on for 30 to 45 minutes, depending on how many or size of your vegetables.
- Check for doneness inside the top vegetable. Serve each stuffed vegetable with some of the broth for flavour.
Nutrition
Calories: 588kcalCarbohydrates: 64gProtein: 24gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 475mgPotassium: 1263mgFiber: 5gSugar: 10gVitamin A: 1718IUVitamin C: 53mgCalcium: 81mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
