Instructions: 1. In a large pot or Dutch oven over medium heat, heat oil and brown meatballs on all sides. Add onion, oregano, stock, and rice. Bring to a boil over medium-high heat, cover, reduce heat, and simmer until rice is tender (about 25 minutes).

2. Add zucchini and cook, uncovered, until just tender (4 to 6 minutes).

Season with salt and serve with lemon wedges.

Lamb Meatballs: In a medium bowl, beat egg. Mix in salt, garlic, pepper, and bread crumbs. Lightly mix in lamb. Shape into 3/4-inch meatballs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.