Stuffed Zucchini With Meat Recipe
In Turkish cuisine, many vegetables are stuffed with minced meat and stuffed and consumed as a stew. Among them, the most preferred and frequently made stuffed zucchini; It is both very easy and very economical. Enjoy your meal!
Ingredients:
For 8 people
🕐 Preparation: 15 min.
🕐 Cooking: 30 min.
| For the Filling: | ||||
|---|---|---|---|---|
| Zucchini (Medium Thin Shelled) | 6 | Qty | ||
| Tomato (Hard) | 2 | Qty | ||
| Solid Fat | 1 | Qty | ||
| For the Dressing: | ||||
|---|---|---|---|---|
| Ground Beef (Medium Fat) | 200 | Grams | ||
| Dry Onion (Finely Chopped Edible) | 1 | Qty | ||
| Broken Rice | 1 | Half Cup | ||
| Water (Cold) | 1 | Half Cup | ||
| Salt | 2 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Tomato Paste | 1 | Tbsp | ||
| Hot Pepper Sauce | 1 | Tsp (large) | ||
| For the Service: | ||||
|---|---|---|---|---|
| Dill (Fine Cut) | 1/2 | Bunch | ||
| Garlic Yogurt Sauce | 1 | Cup | ||
Instructions:
-
Wash the zucchini and cut off the roots and stems. (Enough to not tip over and sit in the pot) Peel the zucchini with a serrated peeler. Divide them into 2 halves and carve the insides out with a dessert spoon or a pumpkin cutter.
-
Squeeze 1 teaspoon of lemon into the carved pumpkins, rub them all over with your hands and salt them with a pinch of salt.
-
On the other hand, cut one of the tomatoes from the top 1 cm without tearing the part, leaving the lid on, and separate the water and the seed part inside. For the other tomato caps, cut round fleshy pieces according to the number and size of the zucchini and grate the insides of the tomatoes for the mortar.
-
Take the minced meat in a deep bowl and add the finely chopped or grated onion, grated tomatoes, salt, pepper, chopped parsley and washed rice. Add 1 cup of cold water, mix and let it rest in the refrigerator for 10 minutes.
-
Divide the rested mortar into the carved zucchini and tomatoes and fill them with 1 finger space. Cover the zucchini by lightly pressing the tomato pieces you cut for the lids.
-
Place the stuffed tomatoes in the middle of a flat pan. Lay the stuffed zucchini upright, starting from the edge. For the sauce, whisk the tomato paste in hot water and pour over the stuffing. Finally, distribute the shortening or butter in small pieces over the food, close the lid and put on medium heat. When it starts to click, turn it on low heat and cook for 20 minutes.
-
Take the cooked stuffing on a serving plate. Add the chopped dill herbs to the garlic yogurt and mix. Divide a spoonful of garlic and dill yoghurt over them and serve hot. Bon Appetit!
Dolma Vegetable
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