Prepare to transport your taste buds to the vibrant streets of the Middle East with this irresistible stuffed zucchini recipe that promises to turn an ordinary dinner into an extraordinary culinary adventure! Imagine tender zucchinis packed with perfectly spiced lamb (or beef), each bite bursting with aromatic cumin and coriander, creating a harmony of flavors that will make your family and friends beg for seconds. Whether you're a seasoned home cook or a curious food explorer, this recipe is about to become your new favorite go-to dish that combines simplicity, tradition, and mouthwatering deliciousness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 medium zucchinis
- 1 lb ground lamb or beef
- 1 cup rice, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
Instructions
- Prepare the zucchinis by washing them thoroughly and trimming off the ends. Carefully hollow out the center of each zucchini using a long narrow spoon or zucchini corer, leaving a thick enough wall to hold the filling. Set the hollowed zucchinis aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent and soft, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add ground lamb or beef to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and no longer pink, approximately 5-6 minutes.
- Stir in the rinsed rice, cumin, coriander, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom and integrate with the meat mixture.
- Carefully stuff each hollowed zucchini with the meat and rice mixture, pressing gently to pack the filling firmly but without breaking the zucchini.
- In a large pot or deep skillet, arrange the stuffed zucchinis side by side. Add 1 cup of water or tomato sauce to the bottom of the pot to prevent sticking and provide moisture.
- Cover the pot and simmer on low heat for 25-30 minutes, or until the rice is fully cooked and the zucchinis are tender. Check occasionally and add more liquid if needed.
- Remove from heat and let rest for 5 minutes before serving. Optionally, garnish with fresh chopped parsley or mint and serve with yogurt or a light salad.
Tips
- Choose zucchinis that are firm and uniform in size to ensure even cooking and an attractive presentation.
- When hollowing out zucchinis, be gentle and leave a thick enough wall (about 1/4 inch) to prevent breaking.
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- For extra flavor, toast your spices in the pan for 30 seconds before adding meat to enhance their aromatic qualities.
- Don't overstuff the zucchinis - leave a little room for the rice to expand during cooking.
- If you prefer a saucier dish, use tomato sauce instead of water for added depth of flavor.
- Let the dish rest for 5 minutes after cooking to allow flavors to settle and make serving easier.
- For a lighter version, you can substitute ground lamb with ground turkey or chicken.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 85mg
