Nutrients per serving

  • Calories  206
  • Protein  15 g
  • Carbohydrates  14 g
  • Fat  10 g
  • Cholesterol  39 mg
  • Sodium  144 mg
  • Potassium  645 mg
  • Phosphorus  185 mg
  • Calcium  54 mg
  • Fiber  2.4 g

Stuffed Zucchini a la Maryam

Want to try something new and exciting? Don’t be afraid, Stuffed Zucchini a la Maryamis easier to prepare than it looks and offers delectable, succulent flavors. DaVita dietitian Rosa from Florida takes great pleasure in sharing her dear grandmother Maryam’s recipe.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian Rosa from Florida.

Portions: 6     Serving size: 1 stuffed zucchini


  • 6 medium zucchini              
  • 1/2 pound ground beef
  • 1/3 cup short grain rice
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 cup onion, finely diced (divided use)
  • 3 cloves garlic, minced (divide use)
  • 1/4 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 4 ounces pork tenderloin cut in chunks
  • 4 cups of water
  • juice of 1/2 lemon
  • fresh parsley and mint leaves, chopped to garnish


  1. Wash zucchini and remove ends. Hollow out center using an apple corer, leaving 1/2-inch shell. (Be careful not to pierce the walls or the end.) Do not core all the way through the opposite end. Set aside.
  2. In a large bowl, combine ground beef, rice, cilantro, parsley, mint, 1/2 cup onion, 1 clove garlic, salt, allspice and cinnamon. Blend well with hands.
  3. Stuff hollow zucchini with this mixture, leaving approximately 1/2-inch at the open end to give room to expand during cooking.
  4. Heat a large, deep covered pot on medium-high heat.
  5. Sauté remaining 1/2 cup onion in olive oil; add black pepper.
  6. Gently place stuffed zucchinis on top of onion, side-by-side. Add pork tenderloin and water.
  7. Cover and cook for approximately 40–45 minutes or until rice is tender.
  8. During the last 5–10 minutes of cooking add remaining 2 cloves of minced garlic and lemon juice. Garnish with parsley and mint before serving.

Renal and renal diabetic food choices

  • 1-1/2 meat
  • 1/2 starch
  • 2 vegetable, medium potassium

Carbohydrate choices


Helpful hints

  • Substitute 1/2-cup ground lean pork, lamb or chicken in place of ground beef.
  • Make this recipe vegetarian by omitting all meat items.
  • Yellow squash can be substituted for zucchini.
  • Save time by chopping herbs in a food chopper.
  • Remember to count as 2 vegetable servings. If you need a lower potassium dish reduce serving size to 1/2 zucchini.

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