Middle Eastern Stuffed Zucchini

When nostalgia takes me back to certain foods and flavors, sometimes all I have to help me is my memory to try and recreate foods I love. But today is one of those very infrequent and fortune times when my mom happens to be right here in my kitchen! And with her help, I was able to recreate the stuffed zucchini of my childhood.

You already know how much I adore zucchini– sauteed in a skillet; in the form of a boat topped with tomato and feta; rolled around feta and grilled; roasted and served with garlicky yogurt or these light Baked Zucchini Sticks. Whatever way zucchini is served, I love it! But today’s stuffed zucchini is kind of a big deal recipe; it’s the stuff for special dinners and Middle Eastern banquets.

First, the zucchini are hollowed out using a vegetable corer like this one. Then they are filled with a hearty, spiced filling of rice and ground beef or lamb. Finally, the stuffed zucchini are cooked in red sauce until the filling is cooked through the zucchini is perfectly tender. It may seem labor intensive, but these stuffed zucchini are easier to prepare than you think. And the result is worth every effort!

Here is the step-by-step tutorial for Middle Eastern Stuffed Zucchini

(scroll down for the print-friendly recipe) In a large bowl, combine the stuffing ingredients of rice, ground beef, fresh parsley, dill, diced tomatoes, water, olive oil and spices. Mix by hand to combine.

Now, remove the tops of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one; a melon baller or even a spoon may work here. With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing. Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You’ll want to leave about 1/4 inch rim of zucchini.

Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores (or hearts) of the zucchini. Sprinkle with a little salt and pepper.

Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not fully cook. Remember, rice needs room to expand as it cooks). Arrange the stuffed tomatoes somewhat in the center of the cooking pan, then add the zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid (it also allows the lid to close nicely on the pan). Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.

Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!

You may also like: Greek stuffed peppers or stuffed tomatoes. Pin this recipe to try! 4.9 from 15 reviews

4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced) 1 small onion, sliced into rounds 2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled 1 can (14.5 oz) tomato sauce 3/4 cup water