Middle Eastern Stuffed Zucchini
Moist rice and lamb fill these heartwarming Middle Eastern stuffed zucchini.
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INGREDIENTS
- 10 thick zucchinis
Filling:
- 1 pound/450 grams ground chicken/beef/lamb
- 1 large onion, chopped
- ½ bunch parsley, chopped
- ½ bunch cilantro, chopped
- 4 celery leaves, chopped
- 4 tablespoons oil
- 1 teaspoon baking powder
- 2 tablespoons panko / bread crumbs / gluten free bread crumbs
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon Ras el hanout
- 1 teaspoon salt
- ½ teaspoon cinnamon
Sauce:
- 2 large onions, thinly sliced
- 4 celery leaves, chopped
- 3 chard leaves, coarsely chopped (optional)
- 1 tablespoon turmeric
- ½ teaspoon Ras el hanout
- ⅓ teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon oil
- 3-4 cups boiling water, or enough to cover the zucchinis
INSTRUCTIONS
- Mix all the filling ingredients together.
- Scrape the skin off of the zucchinis using a knife or a serrated peeler. Cut them into thick round slices, empty out the inner part (leaving a thick margin of about 1 centimeter) and add the filling.
- Mix the spices with the oil in a small bowl and set it aside.
- In a large pot, fry the onions with a pinch of salt until golden.
- Add the stuffed zucchinis to the pot. When you're done, turn them over starting with the first one you added to the pot.
- Sprinkle the celery leaves and chard leaves on top and pour the spice mixture over the zucchinis. Cover with boiling water, put the lid on and cook on medium-high heat for 10 minutes.
- Lower the heat to medium-low, baste the zucchinis with the sauce using a tablespoon and cook for 1½-2 hours, or until the zucchinis are nice and tender.
- Uncover and cook for 10-15 minutes to thicken the sauce, stirring occasionally.
- Add 2-3 stuffed zucchinis to a deep plate, pour over a ladle full of sauce and serve.
MY NOTES
Frequently Asked Questions
| What vegetable can I use instead of the zucchinis? You can stuff onions, red bell peppers, eggplants, tomatoes and more. |
