Please see my photo. Even my teenagers liked it. Arrange stuffed zucchini onto the prepared baking sheet. Heat 2 tbsp. In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, … That will flavor the rice which, in turn, will further enhance the flavor of the finished dish. Stir well to combine. salt. Place zucchini in large bowl and add 6 cups cold water and 2 tablespoons salt. Here's what I did: 1) Made zucchini boats out of a humungous zucchini from the garden, microwaved the 2 halves to speed cooking time. You can also add a bit of mint as well. Scoop out must of the pulp with a teaspoon when they're cool enough to handle. And even my husband who barely eats any veggies actually ate all of it! Nutrient information is not available for all ingredients. Discard about half the flesh. It is similar to a wealth of other recipes that involve stuffing vegetables such as eggplant, tomatoes and peppers. Work carefully, taking care to remove as much of the zucchini flesh as possible without tearing the skin. // Leaf Group Lifestyle, How to Make Baked Sweet Potato Hash Browns With Caramelized Onions, Epicurious: Zucchini Stuffed with Ground Meat, Pioneer Valley Growers Association: Stuffed Baked Zucchini, New York Times: Jane Friedman: Fare of the Country; Stuffed Vegetables Israeli Style. 558 calories; protein 41.9g 84% DV; carbohydrates 28.6g 9% DV; fat 31.2g 48% DV; cholesterol 166.5mg 56% DV; sodium 897.1mg 36% DV. Notes: I use brown rice for most recipes that incorporate long-grain rice because I love the nutty flavor and the healthier grain, but the choice is yours. dish I plan on I put the veggies in the oven for just the last 15 minutes added some boiled red potatoes and voila. Trim the ends of the zucchini and cut them in half lengthwise. Add comma separated list of ingredients to include in recipe. Soak 15 minutes, then rinse, pat dry, and set aside. I would like to add mushrooms to it the next time! Preheat oven to 400° F. Lightly oil the bottom of a 13x9x2-inch baking dish with the remaining tablespoon of olive oil. As for the recipe, it was OK, but a great starting point for something better. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. 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). Preparation. It is similar to a wealth of other recipes that involve stuffing vegetables such as eggplant, tomatoes and peppers. Stuff a few tablespoons of the beef and rice mixture into each zucchini shell. Serve hot. Stir in the crushed tomatoes, red pepper flakes, Italian seasonings, salt and pepper, brown rice and pecorino. Adapted with permission from My Egyptian Grandmother's Kitchen by Magda Mehdawy. Let set about 10 minutes, then serve. This was a wonderful Your daily values may be higher or lower depending on your calorie needs. You will add the tomato paste, spices, and seasonings and cook briefly to combine and thicken. We almost always add some chopped onion to the beef, as well as chopped parsley, salt, and pepper. Bake for 30 minutes, rotating the baking sheet at the 15-minute point. Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. Serves 4. To read more about Mehdawy and Egyptian cuisine, click here._. I really do love stuffed vegetables, such as summer squash, eggplant and peppers. Wow! Thank you for sharing a family recipe! ground beef - instead of 1.5 lbs. Hope this helps somebody. In small saucepan over high heat, combine rice and 1/2 cup water. Set aside to cool. Taste for seasoning. Line a baking sheet with aluminum foil. Amount is based on available nutrient data. 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. Slideshow: More Bell Pepper Recipes. Add the garlic and cook another minute. Like my fellow Bay Area reviewer, I only gave this 3 forks because I had to modify the recipe. to the reviewer "adult"(?) I used ground turkey as we are cutting down on red meat, couldn't tell the difference!! Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Stuffed vegetables are much loved by Egyptians, and some version of this versatile side dish (stuffed eggplants, peppers, zucchini, and tomatoes are the most popular) will be found at most big, family-style meals and on every restaurant menu. this link is to an external site that may or may not meet accessibility guidelines. the tomatoes I used from Seatle, CA...if your really are an adult, critique like one, and you should work on your spelling, your grammar and your geography. In medium skillet over moderately high heat, heat oil until hot but not smoking. the ghee) and also You will add the tomato paste, spices, and seasonings and cook briefly to combine and thicken. 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. reserved the juice If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Spoon the filling into the peppers and zucchini. oil to fry the beef Spoon the rice-and-ground-beef mixture into the zucchini … I used Everglades Seasoning instead of Italian seasoning. Zucchini stuffed with ground beef and rice is a basic recipe with variations across a range of cuisines, from Italian to Greek to Egyptian. Stuffed all that into the zucchini boats, topped with parmesan and butter. Robustly fruity rosés are terrific with dishes that have varied flavors, like these stuffed vegetables. Most people won't think twice about serving basic cornbread when is on the table. Cut tomatoes in half; remove and discard seeds. Discard pulp and seeds. Devra Gartenstein is a self-taught professional cook who has authored two cookbooks: "The Accidental Vegan", and "Local Bounty: Seasonal Vegan Recipes". salt and cook on medium-high heat for five to 10 minutes, until well browned. Magda el-Mehdawy shares her tips with Epicurious: Ghee is available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451). Glass of red wine. Bake until zucchini is tender, hot and bubbly, about 1 hour.