Embark on a culinary journey to the heart of the Middle East with our exquisite Stuffed Zucchini recipe collection. Discover the aromatic blend of herbs, spices, and succulent fillings that bring this classic dish to life. From the tangy burst of tomatoes and onions to the savory dance of ground beef and rice, each bite promises a symphony of flavors. Vegetarian enthusiasts will delight in the vibrant tapestry of textures and tastes offered by our meatless variations, featuring a delightful fusion of lentils, nuts, and aromatic spices. Whether you prefer a traditional or a modern twist, our curated selection of recipes caters to every palate, ensuring an unforgettable dining experience.
**Recipe 1: Traditional Middle Eastern Stuffed Zucchini**
Immerse yourself in the authentic flavors of the Middle East with this classic stuffed zucchini recipe. A harmonious blend of ground beef, rice, tomatoes, onions, and an array of aromatic spices fills tender zucchini boats, creating a hearty and comforting dish.
**Recipe 2: Vegetarian Stuffed Zucchini with Lentils and Nuts**
For a plant-based rendition that's bursting with flavor, try our vegetarian stuffed zucchini. A vibrant symphony of lentils, nuts, sautéed vegetables, and fragrant herbs comes together to create a filling that's both nutritious and satisfying.
**Recipe 3: Baked Zucchini Boats with Mediterranean Salsa**
Experience the vibrant flavors of the Mediterranean with our baked zucchini boats topped with a refreshing salsa. Juicy zucchini halves are filled with a medley of rice, tomatoes, and herbs, then crowned with a zesty salsa made from fresh tomatoes, cucumbers, and tangy dressing.
**Recipe 4: Easy Stuffed Zucchini with Feta and Herbs**
Indulge in the simplicity and freshness of this easy stuffed zucchini recipe. With just a handful of ingredients, you can create a delectable dish that showcases the natural flavors of zucchini, feta cheese, and aromatic herbs.
**Recipe 5: Air Fryer Stuffed Zucchini with Quinoa and Vegetables**
For a healthier take on this classic dish, try our air fryer stuffed zucchini. Quinoa and an array of vegetables, such as bell peppers, carrots, and spinach, fill the zucchini boats, resulting in a guilt-free meal that's packed with nutrients and flavor.
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
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 LAMB-STUFFED ZUCCHINI WITH YOGURT SAUCE
Steps:
- Cut off and reserve the stem ends of the zucchini and with a zucchini corer hollow out the zucchini, being careful not to pierce the skins and leaving 1/4-inch-thick shells. Chop the zucchini flesh and reserve it.
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the lamb with the allspice, the mint, salt and pepper to taste, stirring, until it is no longer pink. Transfer the lamb with a slotted spoon to a sieve to drain, pour off all but 1 tablespoon of the fat from the skillet, and in the skillet sauté the onion, stirring, until it is softened. Stir in the garlic, the reserved zucchini flesh, and salt and pepper to taste and sauté the mixture until it is golden. Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool. Stuff the zucchini with the filling and put the reserved stem ends back in place over the cut ends, securing them with wooden picks. Arrange the zucchini on a steamer rack set over simmering water, steam them, covered, for 20 to 25 minutes, or until they are tender, and let them cool slightly.
- In the top of a double-boiler set over simmering water whisk together the remaining yogurt and the cornstarch mixture, stirred, cook the sauce, stirring, for 5 minutes, or until it is thickened, and let it cool slightly.
- Cut the zucchini crosswise into 1-inch rounds, arrange the rounds on a platter, and spoon a dollop of the sauce onto each round. Sprinkle the zucchini rounds with the sesame seeds and serve them at room temperature.
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.
Tips:
- Choose the right zucchini: Look for firm, medium-sized zucchini with smooth, unblemished skin.
- Prepare the zucchini properly: Cut the zucchini in half lengthwise and scoop out the seeds and pulp, leaving a 1/2-inch thick shell.
- Stuff the zucchini tightly: Don't overfill the zucchini, as the rice will expand as it cooks. Pack the filling in tightly to prevent it from falling out.
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, and mint, add a lot of flavor to the stuffing. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Cook the zucchini until tender: The zucchini should be tender but still slightly firm. Overcooking will make the zucchini mushy.
Conclusion:
Stuffed zucchini is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover rice and vegetables, and it is also a healthy and affordable meal. With a little planning and effort, you can make a delicious and satisfying stuffed zucchini dish that your family and friends will love.
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