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Stuffed zucchini recipe - as per request :)
Ok ladies, so you can use this filling to also make grape leaves, cabbage rolls, stuffed eggplants (the baby ones), and pretty much anything else you like.
Today this made me 12 medium sized zucchinis and about 50 small grape leaves rolls (yes that was a lot of rolling but I'm used to it lol).
ground meat - not sure exactly how many lbs this would cause I buy my meat in bulk and then divide it up into sandwich bags (the kind where the top folds over). So I used 3 of those (they are about 1/4 inch thick if that helps)
rice - 1 1/2 cups
salt - 1 tbsp + 1 tsp
tomato paste - 1/2 can
7 spice - 1/4 tsp (you can find this at any middle eastern store)
1. Ok so you core out and wash the zucchinis and then just stuff them a little more than half way. Too much and they will split when cooking.
2. To close off the top so the filling doesn't fall out, either use small pieces of tomatoes or potatoes.
3. For your broth, you need, salt and tomato paste. I think i used 8 cups water, 1/2 can tomato paste and not sure on the salt i just dumped some in there. Just taste it once it comes to a boil and its all mixed well and if it needs more of something just adjust it.
4. Add your zucchinis, cover and cook for 45 min
DX: MFI
Taking a break from being poked and prodded
Re: Stuffed zucchini recipe - as per request :)
I just realized that there is probably different types of zucchinis... so they look like this.
Also forgot to mention, that you need to cut off the stem part and on the bottom of it, there's a small hard circle you need to cut that off to but need to be careful not to make a hole in it.
DX: MFI
Taking a break from being poked and prodded
Sure come over
. The part that takes the longest is coring them out but once you have a hang of it, it only takes a few minutes.
DX: MFI
Taking a break from being poked and prodded