MIDDLE EASTERN STUFFED ZUCCHINI
A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.
Provided by KELLYJEANNE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
- Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
- Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 28.7 g, Cholesterol 19 mg, Fat 4.7 g, Fiber 5 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 1119.3 mg, Sugar 10.1 g
MIDDLE EASTERN STUFFED ZUCCHINI RECIPE
Middle Eastern stuffed zucchini recipe with a spiced rice and meat filling, cooked in red sauce. A must-try!
Provided by The Mediterranean Dish
Categories Entree
Time 1h10m
Number Of Ingredients 16
Steps:
- In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
- Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
- With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
- Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
- Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
- Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
- Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
- Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
- Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
- Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!
Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 154.7 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 23 g, Fiber 3.4 g, Protein 10.2 g, Cholesterol 17 mg
STUFFED ZUCCHINI MIDDLE EAST STYLE
An exotic way to use those large Zucchini from the garden. The yogurt sauce is a delicious, garlicky treat. Serve with mashed potatoes or rice and a vegetable side dish.
Provided by Barb G.
Categories Onions
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Cut zucchini lengthwise and remove seeds.
- Place cut side up in one or two large casseroles dishes (depending one the size of the squash.) Spray a large skillet with oil cooking spray, gently cook onion until transparent.
- Combine cooked onions with ground beef, rice, parsley, allspice, salt and prpper, and mix throughly.
- Fill each zucchini boat with the meat mixture, mounding it up and packing it in.
- Pour 1 cup (240ml) water on the bottom of each pan, around the squashes.
- cover pans tightly with aluminum foil, bake 45 minutes.
- Meanwhile, prepare yogurt sauce: In a heavy saucepan, combine yogurt, egg white, cornstarch, and salt.
- Stir mixture over medium heat until it comes to a boil.
- continue to stir and cook for 5 minutes; it will thicken slightly as it cooks.
- Add garlic and cook for another 2 minutes, stirring constantly.
- When Zucchini has cooked for 45 minutes, remove from oven, uncover, and pour yogurt sauce over Zucchini.
- Return to oven, uncovered and cook for 10 minutes more.
More about "stuffed zucchini middle east style recipes"
MIDDLE EASTERN STUFFED ZUCCHINI (VEGETARIAN KOOSA …
From everylittlecrumb.com
5/5 (7)Category Main CourseCuisine Middle EasternCalories 300 per serving
- Wash all the vegetables, then cut off the top of each and use a corer to remove the insides and hollow them out. Do it gently so as not to split the zucchini. Scrape the insides of the zucchini carefully, making room for the stuffing. Reserve the inside of the zucchini, you can store these in the fridge or freezer and use them for a lot of good recipes
- Heat some oil in a saucepan over medium heat. Add the onions and stir for a few minutes or until onions start to turn a light golden brown. Add the garlic and the chili pepper, cook for one minute or until fragrant, then add the tomato paste and stir.
- Stuff each cored vegetable with the cooled rice mixture, leaving about 1/4 of empty space since rice will expand further with cooking.
- In a large bowl, mix together the tomato paste, the 2 cubes of stock dissolved in 4 cups of hot water, 2 cups of the pureed tomatoes or tomato passata, and dried mint. Taste to see if you need to add salt.
KOUSA {AUTHENTIC LEBANESE STUFFED SQUASH}
From feelgoodfoodie.net
HOW TO COOK MIDDLE EASTERN STUFFED ZUCCHINI (KOOSA)
From guides.brit.co
MIDDLE EASTERN STUFFED ZUCCHINI – BY THE RECIPES
From bytherecipes.com
Cuisine MediterraneanCategory Main, DinnerServings 4-8Total Time 1 hr 10 mins
- 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.
MIDDLE EASTERN STUFFED ZUCCHINI | THE MEDITERRANEAN DISH | RECIPE ...
From pinterest.com
STUFFED ZUCCHINI MEDITERRANEAN STYLE RECIPE - EASY RECIPES
From recipegoulash.cc
MIDDLE EASTERN STUFFED ZUCCHINI BOATS - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
STUFFED ZUCCHINI BOATS - RECIPES - SUR LE PLATSUR LE PLAT
From surleplat.com
STUFFED ZUCCHINI - MIDDLE EASTERN FLAVOURS RECIPE
From recipegraze.com
MIDDLE EASTERN STUFFED ZUCCHINI RECIPE - FOOD NEWS
From foodnewsnews.com
MIDDLE EASTERN STUFFED ZUCCHINI RECIPE | ALLRECIPES
From stage.element.allrecipes.com
EGYPTIAN STUFFED VEGETABLES (MA7SHI) RECIPE ON FOOD52
From food52.com
LEBANESE STUFFED ZUCCHINI RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #eggs-dairy #vegetables #asian #middle-eastern #oven #potluck #diabetic #dinner-party #holiday-event #stove-top #dietary #spicy #ground-beef #meat #pasta-rice-and-grains #onions #squash #taste-mood #to-go #equipment #presentation #served-hot #4-hours-or-less
You'll also love