Middle Eastern Stuffed Zucchini
Course: Main, DinnerCuisine: MediterraneanDifficulty: MediumServings
4-8
servingsPrep time
20
minutesCooking time
50
minutesCalories
172
kcalIngredients
- For Stuffing
1/2 lb. lean ground beef
1/2 cup long-grain rice, rinsed well
1/3 packed cup chopped parsley
1/3 packed cup chopped dill
1 can (14.5 oz.) diced tomato with juice
1 small onion, shredded
2 tbsp. Private Reserve extra virgin olive oil
Scant 1 tsp allspice
Scant 1 tsp garlic powder
1/2 cup water
Salt and pepper
- For Zucchini
4 large and very firm tomatoes, divided (3 cored and stuffed, and 1 sliced)
2 1/2 lb. Medium-sized zucchini or Middle Eastern zucchini, lightly peeled
1 small onion, sliced into rounds
1 can (14.5 oz.) tomato sauce
3/4 cup water
Directions
- Gather all ingredients for stuffing in a large bowl. Stir to well combined.
- Remove tops of 3 tomatoes, then remove core and set aside. Slice finely remaining tomato.
- Remove very top of zucchini, cut zucchini in half, lengthwise. Hollow out cores or hearts, leaving 1/4 inch rim.
- Heat a large deep cooking pan with some oil. Add sliced tomato, sliced onion, and zucchini cores or hearts; cook for a few minutes. Sprinkle with a little salt and pepper to taste.
- Gently scoop rice stuffing into hollowed tomatoes; using hands. Then loosely stuff zucchini with rice stuffing, about 3/4 of the way.
- Place stuffed tomatoes in center of cooking pan, then add stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little.
- Pour in tomato sauce and water. Sprinkle lightly with salt and pepper.
- Place pan on stove and cook on medium-high heat until liquid starts boiling. Reduce heat to low, cover and let simmer for 50 minutes, until zucchini is tender and rice stuffing is fully cooked.
- Divide stuffed tomatoes and zucchini between serving bowls. Drizzle with sauce from cooking pan.
- Enjoy!
