Middle Eastern Stuffed Zucchini

Ingredients and Weight:

1. Zucchini - 8 medium, about 2 pounds (900 grams)
2. Ground meat (such as beef or chicken) - 1 pound (450 grams)
3. Rice, cooked - 1 cup (200 grams)
4. Dried apricots - 1/2 cup (120 grams)
5. Pomegranate seeds - 1/4 cup (about 60 grams)
6. Mint leaves - 1/4 cup, chopped
7. Extra virgin olive oil - 3 tablespoons
8. Salt and pepper, to taste

Preparation Time:

• Preparation: 30 minutes
• Cooking: 45 minutes
• Total: 1 hour 15 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini in half lengthwise. Scoop out the pulp, leaving a thin shell.
3. In a bowl, mix the ground meat, cooked rice, apricots, pomegranate seeds, mint leaves, and season with salt and pepper.
4. Fill the zucchini shells with the meat mixture.
5. Arrange the stuffed zucchini in a baking dish and drizzle with olive oil.
6. Cover and bake for 30 minutes, then uncover and bake for another 15 minutes or until the tops are golden brown.

Nutritional Information:

• Calories: Approximately 400 per serving (based on 8 servings)
• Fat: 18 grams
• Carbohydrates: 35 grams
• Protein: 22 grams
• Note: Nutritional information may vary depending on specific ingredients used.

Dish Characteristics:

• This dish combines the flavors of the Middle East with a familiar American taste.
• The combination of ground meat, rice, and dried fruits creates a rich and satisfying dish.
• The zucchini provides a delicious vegetable vessel for the hearty filling.

User Comments:

1. "The combination of flavors was unexpected but absolutely delicious!"
2. "I loved the texture of the pomegranate seeds and mint leaves in the filling."
3. "Baking the zucchini this way made them so soft and tasty."
4. "A great dish for a special occasion or weekend dinner."
5. "Easy to follow recipe, everyone at the table loved it!"

Special Precautions and Tips:

• Be sure to use fresh ingredients for best results.
• Adjust the seasoning according to personal taste.
• You can substitute the ground meat with ground turkey or pork for a leaner option.
• To make ahead, prepare the filling and stuff the zucchini before baking. Cover and refrigerate until ready to bake.