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  • 112lbs ground chuck
  • 12 small zucchini or any small squash
  • 1 Cup Long Grain Rice
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons Allspice
  • 2 Tablespoons of Water
  1. Mix meat, rice, salt, pepper and allspice together add about 2 Tablespoons of water and mix.
  2. Hallow your zucchini’s out, leave some of the flesh then lightly stuff leaving about a 12 inch open at top, the rice needs room to expand.

Broth Ingredients:

  • 29oz can of tomato sauce
  • 2 cloves of garlic chopped
  • 2 Tablespoons fresh mint chopped
  • Salt & Pepper
  • Water
  1. Add a about 2 Tablespoons of Extra Virgin Olive oil in pot then sweat the garlic (this means just cook until it starts to get fragrant you don’t want it to get brown)
  2. Add the tomato sauce then place you stuffed zucchini’s into pot and add water until the zucchini’s are covered then add the mint and salt and pepper.
  3. Place a plate on top of the zucchini’s to hold them down then cover and simmer for about 45 to 50 minutes.

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