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Recipe Name: Armenian Style Zucchini Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Zucchini, washed and trimmed
1 Cup(s) Ground lamb shoulder*
1/2 Cup(s) Raw rice
1 Small onion, chopped fine
1 Tablespoon(s) Chopped parsley
1/2 Cup(s) Stewed tomatoes
Black pepper
Note: May use lamb patties. Peel the zucchini and cut into 3 inch
lengths. Scoop out the centers. Soak the vegetable in cold salted
water about one half hour. mix the lamb with the rice, onion, parsley,
tomatoes, salt and pepper. Drain the zucchini and fill the hollows
with the lamb mixture. Arrange in a saucepan and add water to the
depth of one inch. The water should not reach more than halfway up the
sides of the zucchini. Cover the pan tightly and simmer over low heat
until the rice is>>> tender, about one hour. Check from time to time
to see that the water has not evaporated. Source: New york Times
Cookbook. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 97
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 108.7mg
Potassium: 473.7mg
Carbohydrates: 21.4g
Fiber: 3.1g
Sugar: 5.4g
Protein: 3.3g

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