Stuffed Zucchini /squash
Beef, green zucchini and white rice come together in this Palestinian and Jordanian dish, fragrant with curry powder and allspice and simmered on the stove. It comes to the table with salad or with seasoned rice.
2 hr 30 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 120 min · 150 min total
- medium
- 1
In a large bowl, add raw meat, water, rice, and add spices. Mix with hands until well blended. Let sit for at least 15 minutes.
- 2
Cut the top off each zucchini and carefully hollow out each one. Be careful not to break the edges. Keep the end in-tact so that you have a tube.
- 3
Stuff each zucchini with meat filling, leaving a little room for the rice to expand. (If you over stuff them, they will break when cooking). Layer in a large pot. Pour tomato sauce over the top. Fill can of sauce with water and pour water over the top until the zucchinis are covered. Squeeze lemon juice over the top. Place a plate on top if necessary to keep zucchini covered with liquid. Cover pot and bring to a boil. Immediately turn down the stove and let simmer for 2-4 hours, until zucchini are tender and rice is cooked.
- 4
Serve with salad or with seasoned rice (pilaf is good).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
