Serving Size:
1 stuffed zucchini

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Higher Potassium
  • Gluten-free


  • 6 medium zucchini              
  • 1/2 pound ground beef
  • 1/3 cup brown rice
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 3/4 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, 1/4 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.

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.

Nutrients per serving

Calories 190

Protein 14 g

Carbohydrates 11 g

Fat 10 g

Cholesterol 37 mg

Sodium 147 mg

Potassium 654 mg

Phosphorus 190 mg

Calcium 47 mg

Fiber 2.2 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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