Stuffed Zucchini, Kabak Dolma in Turkish
An Aegean Turkish Style Vegetarian Recipe
Servings: (2-4 servings)
Prep: 30 minutes or more depends on your speed
1 small yellow onion, finely chopped
1 cup rice long grain ( uncooked Basmati )
4 zucchini ( Mexican Zucchini, not skinny style )
1 tbs fresh parsley, finely chopped
1 green spring onion, chopped
1 tbsp olive oil
1 small tomato tomatoes, chopped large pieces
1 small tomato, diced
t tbsp fresh dill, finely chopped
1/2 tsp salt
1 tbsp mint leaves, chopped
1 tsp paprika
1/2 tsp black pepper
For cooking 2 cups hot water
First boil 3 cups of water. In a cowl add water, 1 teaspoon of salt and rice, stir well. Leave that aside while preparing zucchinis.
Wash the zucchinis, trim the top and bottom end stem. Peel lengthwise, a few long stripes.
Cut into two pieces. With a sharp peeler, scoop out the inside. You can keep the zucchini remaining to make mücver dish.
Do not make so thin the edges of the zucchini.
Drain the water of the rice, washed with cold water. Then in a large bowl, add all the other ingredients into the rice and mix them.
Fill the each zucchini with the rice mixture. Leave about ½ inches (2.5 cm) of empty space at the end of the zucchini to give the rice room to expand and to prevent leakage as they cook. It will be a piece of tomato there as cover. You may cover with a plate ( on top of the zucchinis ) to avoid movement while they cook. Add fresh mint leaves and green onions in the saucepan. Pour boiled water into the saucepan, cook the zucchini in slow heat.
Let it cook about 30 minutes in slow heat. Do not cover the lid.
If you like this recipe, check it out Aegean Vegetarian Cookbook: