08-20-2015, 12:53 PM
I know there is already a stuffed zucchini recipe here. This one is a bit different and from a different part of the Middle East. This is a recipe that my gran used to make.
Get the filling recipe HERE
Zucchini Stuffed with Meat & Rice
calories: lamb filled - 197 each // beef filled - 210 each
serves 6-8
ingredients:
Wash the zucchini and slice off the stem end.
With a long, narrow apple or vegetable corer, make a hole in the center of each one and scoop out the pulp being careful not to break through the other end or puncture the skins. Leave a thin layer of the pulp for stability.
You need to do this slowly and carefully if you're not adept at this.
You can save the pulp you take out for soup, stew, salad, baking etc.
Make sure you already have your filling prepared.
Fill each zucchini about 2/3 full to allow room for the rice to swell. Yes, it swells even if it's cooked already.
There is no need to block the openings.
In a large, deep saucepan, lay a few thin slices of tomato on the bottom. You can layer the zucchini on top of each other carefully.
Place the stuffed zucchini side by side in layers on top of the tomatoes.
Mix the tomato paste with 1 1/4 cups water and the juice of 1 lemon and pour over the zucchini. Add more water if necessary to make sure all the zucchini are covered.
cover the pan and cook for about 45 minutes on a very gentle simmer. They are done when they are soft.
Crush the garlic with a little salt.
Mix with the mint and the remaining lemon juice and sprinkle over the zucchini and continue to cook for a few more minutes. The mint is added at the end because prolonged cooking tends to spoil the taste.
Get the filling recipe HERE
Zucchini Stuffed with Meat & Rice
calories: lamb filled - 197 each // beef filled - 210 each
serves 6-8
ingredients:
- 2 pounds small or medium size zucchini
- Meat & rice filling (without the onions)
- 1 or 2 tomatoes, sliced
- 2 Tbsp tomato paste
- juice of 1 1/2 lemons
- 2-4 cloves of garlic
- Salt
- 1 tsp crushed dried mint
Wash the zucchini and slice off the stem end.
With a long, narrow apple or vegetable corer, make a hole in the center of each one and scoop out the pulp being careful not to break through the other end or puncture the skins. Leave a thin layer of the pulp for stability.
You need to do this slowly and carefully if you're not adept at this.
You can save the pulp you take out for soup, stew, salad, baking etc.
Make sure you already have your filling prepared.
Fill each zucchini about 2/3 full to allow room for the rice to swell. Yes, it swells even if it's cooked already.
There is no need to block the openings.
In a large, deep saucepan, lay a few thin slices of tomato on the bottom. You can layer the zucchini on top of each other carefully.
Place the stuffed zucchini side by side in layers on top of the tomatoes.
Mix the tomato paste with 1 1/4 cups water and the juice of 1 lemon and pour over the zucchini. Add more water if necessary to make sure all the zucchini are covered.
cover the pan and cook for about 45 minutes on a very gentle simmer. They are done when they are soft.
Crush the garlic with a little salt.
Mix with the mint and the remaining lemon juice and sprinkle over the zucchini and continue to cook for a few more minutes. The mint is added at the end because prolonged cooking tends to spoil the taste.
