Cretan Style Zucchini Peeling Recipe
Cretan Style Stuffed Zucchini, one of the lightest and most special dishes of the Mediterranean cuisine, is originally made with Cretan squash. It is usually flavored with fresh dill or fresh mint. Unlike other pumpkin dishes, it is served with fresh lemon juice, not yoghurt. Bon appetit!
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 15 Min
| Zucchini (Cretan) | 4 Qty |
| Rice | 1/2 Cup |
| Fresh Onion | 5 Sprig |
| Dry Onion | 1 Qty |
| Dill | 1/2 Bunch |
| Olive Oil (Riviera) | 1 Half Cup |
| Lemon Juice (Fresh-squeezed) | 1 Qty |
Steps:
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Wash the zucchinis and remove their outer shells. Wash the dill and remove its stems.
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Peel the spring onions and 1/2 white onion and chop them finely. Dry the dill and chop it finely.
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Scrape the zucchinis with a vegetable peeler and cut them thinly. Pour 1 teaspoon of salt over them and mix. Set it aside and let it rest.
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Rinse the rice and add boiling water to cover it. Leave it for 10-15 minutes to swell and release its starch.
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Add 1/2 tea glass of olive oil to a shallow pan and heat it. Add the onions and sauté until they turn pink.
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Rinse the rice and add it to the pot. After frying it with the onions for 1-2 minutes, add 1 glass of hot water and lemon juice and put it on low heat. Close the lid and cook until the rice absorbs its water.
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When the rice absorbs the water, add the zucchinis and stir together. Close the lid and let it cook for about 10 minutes. Zucchinis should remain slightly firm.
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Add half of the finely chopped dill to the food when it is almost cooked and mix. Remove it from the heat before it wilts too much. Leave it in its own pot with the lid closed until it cools down. Then put it in the refrigerator.
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Place your cooled meal on a serving plate and sprinkle the remaining dill on top. Serve cold with 1-2 tablespoons of olive oil and lemon juice if desired. Enjoy your meal!
35 Min
