Taste buds go wild at the taste of Stuffed Zucchini. For lunch or dinner, this is a family winner.


  • 12 Lebanese Zucchinis

  • 1 Cup of SunRice Arborio Rice

  • 2 Red Onions

  • 2 Cloves of garlic

  • 750 g Pork Mince

  • Salt

  • Pepper

  • White Sauce

  • Olive Oil

  • 1 Cup of Milk

  • 1 Sour Cream

  • 2 Tablespoons of flour

  • Salt

  • Pepper


  • 1.

    Hollow out each zucchini, working from both ends with a small melon-ball cutter or an apple corer, discard pulp and seeds.

  • 2.

    Cook 1 cup of SunRice Arborio Rice according to package instructions.

  • 3.

    Add olive oil to a pan and heat it, add crushed garlic and chopped onion, stir until golden brown.

  • 4.

    Add mince meat to the pan and stir.

  • 5.

    Add salt and pepper for taste.

  • 6.

    Once the meat is cooked add cooked SunRice Arborio Rice, mix well and set aside.

  • 7.

    Grease a lasagne dish with margarine and set aside.

  • 8.

    Take a zucchini and stuff with filling, continue this until there are no more zucchini’s to fill.

  • 9.

    Line the stuffed zucchini’s in the lasagne dish.

  • 10.

    Preheat the oven.

  • 11.

    Place the lasagne dish in the oven and bake for 40 minutes.

  • 12.

    While the zucchini is baking start making the white sauce.

  • 13.

    To a warm pan with oil add 2 tablespoons of flour and let it reach a golden brown colour.

  • 14.

    Add a cup of milk and stir.

  • 15.

    Add sour cream, salt and pepper and continuously stir.

  • 16.

    Take the baked zucchini out of the oven and spread the white sauce over the zucchini.

  • 17.

    Place the lasagne dish in the oven and continue baking for another few minutes.

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