I used a 28oz can of diced tomatoes, with juice, but next time I'd use maybe 20oz. Soak 15 minutes, then rinse, pat dry, and set aside. Used about 1/2 cup pe-cooked rice, plus 1 can diced organic tomatoes + juice. These stuffed vegetables are typically served either hot, cold or at room temperature. Ok onto the presentation. No big deal. I think that was a much richer more flavorful choice. I usually grow fresh thyme and marjoram during the summer which I use instead of the dried. He said it was very moist - and that was using 4% fat hamburg which is usually very dry. Discard pulp and seeds. There is no way the ground beef was going to be cooked through in 35 minutes. Step 3 The idea is probably Persian in origin, and has universal appeal. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Stuffed all that into the zucchini boats, topped with parmesan and butter. The stuffing can be prepared ahead and refrigerated until needed. You will add the tomato paste, spices, and seasonings and cook briefly to combine and thicken. Fill medium bowl with cold water and place on work surface near pot. Spoon the yogurt on top, sprinkle with Aleppo pepper and serve. ground beef - instead of 1.5 lbs. vegetable oil in a medium-size skillet. Italian seasoning This made way too much for four servings! I put the veggies in the oven for just the last 15 minutes added some boiled red potatoes and voila. didn't need the corn Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. Log in. Allrecipes is part of the Meredith Food Group. Preheat the oven to 375F. Preheat the oven to 400 degrees Fahrenheit. topped ours with Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. I Bake until zucchini is tender, hot and bubbly, about 1 hour. // 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. (You can make this mixture ahead of time and refrigerate it for up to 7 days.). Adapted with permission from My Egyptian Grandmother's Kitchen by Magda Mehdawy. shredded mozzarella. summer meal for us ~ So yummy! in the can to serve Instead of tomato juice, I usually use tomato sauce. 1 (10.75 ounce) can condensed tomato soup, 1 cup shredded Italian cheese blend, or to taste. I also added chopped fresh mint to the meat, but I next time I'd use cilantro instead. Using slotted spoon, transfer each batch to cold water to cool quickly. Serve hot. the ghee) and also again. Preheat oven to 400° F. Lightly oil the bottom of a 13x9x2-inch baking dish with the remaining tablespoon of olive oil. Stuff a few tablespoons of the beef and rice mixture into each zucchini shell. To read more about Mehdawy and Egyptian cuisine, click here._. There was no grease collected in the zucchini at all! This recipe is healthy and delicious and, although it takes a little time to prepare, very easy. Cook until the vegetables are tender, about 5 minutes. A vegetable fall recipe that my kids will eat! I really do love stuffed vegetables, such as summer squash, eggplant and peppers. That will flavor the rice which, in turn, will further enhance the flavor of the finished dish. really was not Spoon the rice-and-ground-beef mixture into the zucchini “boats,” then top with the shredded mozz. The zucchini boats are then stuffed with ground beef sauce and topped with cheese and baked until the cheese is bubbly and the crust is cooked through. Add comma separated list of ingredients to include in recipe. I would like to add mushrooms to it the next time! Add 1/2 lb. I previously wrote a review and failed to rate. a can of diced Place the zucchini halves in the dish, skin-side down. Bring medium pot of water to boil. I topped with fresh parmesan, but no butter. While you cook your rice and ground beef, you can prepare all the other ingredients by shredding the zucchini and cheese. Add beef and sauté, stirring occasionally and breaking up large lumps with wooden spoon, until meat is browned, about 10 minutes. 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. According to Magda Mehdawny, Egyptian cookbook author, the dish is probably Persian in origin. Stir well to combine. If you'd like to still do the hollowed out bit, then cut your zucchini in half width wise--it will be much easier to hollow out. A hit with my husband -- tasted fresh and delicious. I used ground turkey as we are cutting down on red meat, couldn't tell the difference!! Added to meat mixture: 1 tsp allspice, 1 tsp cinnamon, 1 tsp salt, finely chopped mint leaves from several sprigs from our garden. Bake for 30 minutes, rotating the baking sheet at the 15-minute point. Heat 2 tbsp. Egyptian zucchini are small and slender, averaging about 6-8 inches in length and about 1 1/2 inches in diameter. It was very simple with a great taste. I mostly followed the recipe but used a jarred tomato sauce instead of soup and water. Saute the onions and garlic on medium heat until they have softened, about 10 minutes. (Reserve removed flesh for another use, such as in a soup or salad, or chop and add to the beef and vegetables as they cook.). Information is not currently available for this nutrient. Heat the olive oil in a large skillet. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Blanch the zucchini halves by dropping them in the boiling water and letting them cook for about 30 seconds. I loved this! 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. In large bowl, combine rice, beef, and tomatoes. Divide the stuffing mixture among the zucchini halves, pressing down slightly to form mounds. Stuffed Zucchini with Ground Beef and Rice. Meanwhile, rinse and dry the zucchini. this link is to an external site that may or may not meet accessibility guidelines. Work carefully, taking care to remove as much of the zucchini flesh as possible without tearing the skin. Editor's note: This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. They store very well in the fridge or … Remove the stem end and cut in half, end-to-end. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Info. The cooked vegetables can be refrigerated overnight. Amount is based on available nutrient data. Browned 1/2 an onion, 1/2 head of garlic, 1/2 pound of lamb. It's fine for family with a sense of humor but I would not serve this to guests. Heat 2 teaspoons of the olive oil in a 10-inch skillet over medium-high heat. Sprinkle with additional salt, pepper, parsley and remaining 1/4 cup of Parmesan cheese. Congrats! As for the recipe, it was OK, but a great starting point for something better. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. In small saucepan over high heat, combine rice and 1/2 cup water. Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Spoon the rice-and-ground-beef mixture into the zucchini … Line a baking sheet with aluminum foil. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition the dish easier for I did add additional spices as I was unsure how obvious it would be. Stir in the crushed tomatoes, red pepper flakes, Italian seasonings, salt and pepper, brown rice and pecorino. you pour over top. Thank you for sharing a family recipe! Drain the zucchini. I really do love stuffed vegetables, such as summer squash, eggplant and peppers. 4 cloves garlic minced - instead of garlic powder 1.5 tbsp. No need to precook the peppers and zukes. baking, I topped the Preparation. And even my husband who barely eats any veggies actually ate all of it! In a small bowl, whisk the tomato paste with 1 cup of water; pour the mixture around the vegetables in the saucepan and bring to a simmer. Hope this helps somebody.