I was surprised to see that I haven't posted this recipe before, since it's one of my favorite summer time dolma dishes. Now that zucchinis are everywhere, especially round zucchinis that are perfect for stuffing, it's time to stuff zucchinis.
makes 12 zucchini dolmas
12 round zucchinis or 6 thickish zuchinis
~1 lb ground meat (preferably beef)
2 onions, finely chopped
1/2 cup rice
1/4 cup olive oil
salt
1-2 tsp black pepper
1 cup finely chopped flat leaf parsley
1/2 cup chopped fresh dill
2 tomatoes, grated
2 tomatoes, sliced
1 1/2 cup hot water
-If you're using globe zucchinis, wash them, cut tops off, and carve out each carefully. If you're using regular zucchinis, wash them, cut them in half and carve out each half carefully. Save the carvings for dishes such as Baked Zucchini Fritters or Baked Vegetable Fritters
-Slightly salt inside of all and set aside.
-In a bowl mix well ground meat, onion, rice, olive oil, parsley, dill, salt, black pepper, and 1 grated tomato.
-Loosely stuff each zucchini with the stuffing half inch to the top and place them in wide pot.
-Cover the tops with a tomato slice. (You can place the globe zucchini tops on tomato slices if you wish)
-Mix 1-2 cup of hot water with the remaining grated tomato and pour on top.
-Let it boil first, then cook on low for 50 minutes to 1 hour.
It goes well with yogurt.
Burcu, a fabulous summer meal and as you already know...even tastier the next day!
ReplyDeleteI love these little round zucchinis. I have some in my garden, but they're teeny tiny still. Looks like a great way to use them though!
ReplyDeleteMy mom used to make these. We had an uncle who always have a big crop of very large zucchini, and they tended to be tough. Mom would cut them in several pieces, halve them length-wise, and hollow out the insides and add the same type of stuffing. Zucchini, tomatoes, bell peppers, I love them all stuffed in summer for a great homey meal -- and great leftovers, too.
ReplyDeleteMerhaba Burcu siteni zevkle takip ediyorum tariflerini sitemden cikarttim, kesinlikle emegine saygisizlik etmek istemedim.
ReplyDeleteGuzel tariflerini zevkle izlemeye devam edicem
clementine
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ReplyDeleteDon't forget the flowers of the zuchinni make the most exotic stuffed plate.
ReplyDeleteSounds very much like the dolma kabak my mother used to make when we lived in Ankara. l'll try it Sunday, thanks. Pete
ReplyDelete