Recipe: Stuffed Zucchini

Here is yet another Greek recipoe for stuffed vegetables, Dell.

Stuffed Zucchini

10 to 12 mediun zucchini
2 Tbl. olive oil
3/4 c. finely chopped onion
1/2 c. long-grain rice
1/2 lb. ground beef, lanb or pork
1 garlic clove, finely chopped
1/4 c. chopped fresh dill, packed ( or 1 Tbl. dried)
1/4 c. finely chopped fresh parsley, packed
1 tsp. ground cumin
1 tsp. dried mint
Salt and freshly ground pepper, to taste
1 egg, slightly beaten (optional)

Wash zucchini and cut off about 1 inch from the top (stem end). Taking either a teaspoon or potato peeler, gently scoop out inside of squash, being careful not to puncture shells. Chop removed flesh and set aside.

In a large heavy skillet, heat 2 Tbl. olive oil and saute onion until translucent. Add rice and stir until rice begins to brown very lightly. Add ground meat and stir until it is lightly browned. Lower heat and add zucchini, garlic, herbs and spices, salt, pepper and 1/2 to 1 c. water to meat mixture. Stir to mix thoroughly, cover and simmer over low heat until meat is almost cooked and rice softened but not done, 15 to 20 minutes. Add more water if necessary to keep meat from sticking to skillet, but liquid should be completely absorbed when mixture is removed from heat. Cool slightly. (When mixture is cool, you may add beaten egg to keep filling moist during remainder of cooking).

Gently fill each hollowed zucchini shell with stuffing, leaving about 1/2 inch near opening for rice to expand. Pour 2 Tbl. olive oil and 1/2 to 1 c. water into a pot large enough to hold squash tightly upright. Place squash, open side up in pot. Cover and simmer over low heat for 40 to 45 minutes, or until squash is tender and rice cooked. Remove and serve warm or cold, topped, if desired, with bechamel sauce (recipe above with stuffed eggplant).

I imagine that you could use the same method as used for the eggplant in preparing these. That is, baking them. instead of simmering them in liquid.

Yield: 4 to 6 servings