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Middle Eastern Stuffed Zucchini

5 from 2 votes
Oshrit Abergil – @oshritabergil
Comment
Moist rice and lamb fill these heartwarming Middle Eastern stuffed zucchini.

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
  • 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.

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