Stuffed all that into the zucchini boats, topped with parmesan and butter. All Rights Reserved. Bake for 30 minutes, rotating the baking sheet at the 15-minute point. According to Magda Mehdawny, Egyptian cookbook author, the dish is probably Persian in origin. vegetable oil in a medium-size skillet. You will add the tomato paste, spices, and seasonings and cook briefly to combine and thicken. Nutrient information is not available for all ingredients. I would like to add mushrooms to it the next time! Serve hot. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Special thanx to juliebazin for her review; the part about the grease collecting in the zucchini. I used only one Add the garlic and cook another minute. You saved Beef Stuffed Zucchini to your. salt and cook on medium-high heat for five to 10 minutes, until well browned. A vegetable fall recipe that my kids will eat! necessary, and for Sorry, your blog cannot share posts by email. Set aside to cool. Information is not currently available for this nutrient. The cooked vegetables can be refrigerated overnight. These classic Greek stuffed vegetables from chef Scott Conant are filled with ground beef and rice seasoned with onion, tomato, parsley and thyme. In small saucepan over high heat, combine rice and 1/2 cup water. Armed with this info I baked mine a bit differently: I poked a few holes in the bottom of the zucchini with a toothpick and baked them on cooling racks on a baking sheet. 6 small cubanelle peppers (1 pound)—stemmed, cored and seeded, 3 medium zucchini (1 1/2 pounds), halved crosswise and seedy flesh scooped out with a melon baller, Back to Rice-and-Meat-Stuffed Zucchini and Green Peppers. I will make this again. I put the veggies in the oven for just the last 15 minutes added some boiled red potatoes and voila. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window). To read more about Mehdawy and Egyptian cuisine, click here._. I didn't soak the There is no way the ground beef was going to be cooked through in 35 minutes. Same with using regular butter instead of ghee/semna. I used half the amount of cheese and breadcrumbs to reduce calories and carbs and it still had plenty of flavor. Place zucchini in large bowl and add 6 cups cold water and 2 tablespoons salt. © Copyright 2020 Meredith Corporation. It's not traditional, but 1000x easier. Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Mix the cooked beef with 1 cup cooked white or brown rice, 1/2 cup canned crushed tomatoes and another 1/2 tsp. Glass of red wine. You can also add a bit of mint as well. We almost always add some chopped onion to the beef, as well as chopped parsley, salt, and pepper. Ok onto the presentation. Did your garden over-produce zucchini? Added to meat mixture: 1 tsp allspice, 1 tsp cinnamon, 1 tsp salt, finely chopped mint leaves from several sprigs from our garden. However, once I tweaked the recipe - AMAZING! Remove from heat. Discard pulp and seeds. _Mehdawy also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Try one from southern Italy. Serve warm. Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. shredded mozzarella. this link is to an external site that may or may not meet accessibility guidelines. (The photo shows just half the amount it made.) I did add additional spices as I was unsure how obvious it would be. As somebody who is married to an Egyptian, this is a good, traditional recipe. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Add 1/2 cup of the tomato sauce, remaining 2 teaspoons of the marjoram, thyme, salt, pepper and 1/4 cup of the Parmesan cheese. Cook for 15 minutes, stirring occasionally, until the mixture has thickened. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Rice-and-Meat-Stuffed Zucchini and Green Peppers. I ground beef and 1/2 tsp. In small saucepan over high heat, combine rice and 1/2 cup water. the tomatoes I used This recipe is healthy and delicious and, although it takes a little time to prepare, very easy. Spoon the filling into the peppers and zucchini. In another small bowl, stir the yogurt with the garlic. I don't eat meat but made this for my Dad who gave it a very enthusiastic 8 out of 10. Stir in the crushed tomatoes, red pepper flakes, Italian seasonings, salt and pepper, brown rice and pecorino. As for the recipe, it was OK, but a great starting point for something better. tomatoes and Pour tomato juice over. Next time I plan on using extra lean ground beef because fat from the meat collected in the zucchini making it a little greasy. I also added chopped fresh mint to the meat, but I next time I'd use cilantro instead. this link is to an external site that may or may not meet accessibility guidelines. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Our 22 Best Crock Pot and Slow-Cooker Recipes. The purpose of this step is to soften them a bit, not to fully cook them. Egyptian zucchini are small and slender, averaging about 6-8 inches in length and about 1 1/2 inches in diameter. Remove from heat and set aside to cool. Arrange zucchini in nonstick baking pan or ovenproof dish. I'll give you some tips to make it easier, though. the full amount). Most people won't think twice about serving basic cornbread when is on the table. They store very well in the fridge or freezer and make a great take to work lunch too. One enormous benefit is that stuffed vegetables are also delicious served at room temperature or cold. I used ground turkey as we are cutting down on red meat, couldn't tell the difference!! A hit with my husband -- tasted fresh and delicious. Instead, slice the zucchini in half length-wise, and then hollow out each half with a spoon (make zucchini boats.) Percent Daily Values are based on a 2,000 calorie diet. An easy delicious colorful healthy dinner that was pretty easy to make. In a medium bowl, combine the beef, onion, tomato, rice, parsley, olive oil, thyme, 2 teaspoons of salt and 1 teaspoon of pepper and mix well. Coring zucchini is a pain, even if you have the special coring tool used so often to make mashi. Divide the stuffing mixture among the zucchini halves, pressing down slightly to form mounds. Allrecipes is part of the Meredith Food Group. Discard about half the flesh. We were all happy with the outcome of what seems to be a healthy alternative to a heavy pasta based meal. I added sauteed onion, garlic, toasted pine nuts and a few Middle-Eastern spices. This was a wonderful Will make again, and perhaps try this with lamb. Transfer the stuffed vegetables to a platter and drizzle with some of the sauce from the pan. Using a spoon or a melon baller, remove some of the inside flesh to form a boat, leaving about 1/4-inch of flesh on all sides. Next time I plan to use pasta sauce though as the tomato soup was too bland. Taste for seasoning. OK, first of all, breaking my own rule about keeping it about the food, but reserved the juice It is similar to a wealth of other recipes that involve stuffing vegetables such as eggplant, tomatoes and peppers. making time and time Like my fellow Bay Area reviewer, I only gave this 3 forks because I had to modify the recipe. Preheat oven to 400°F. Congrats! Using apple corer or small melon-ball cutter and working from both ends, hollow out each zucchini, removing all seeds and leaving shells about 1/3 inch thick. Info. To finish the stuffing, place the cooked rice and ground beef mixture in a medium bowl. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. salt. I previously wrote a review and failed to rate. You will add the tomato paste, spices, and seasonings and cook briefly to combine and thicken. you pour over top. Bake in preheated oven for 25 minutes. Meanwhile, rinse and dry the zucchini. Preheat oven to 350 degrees F (175 degrees C).