AuthorNata AlbotCategoryMain CourseDifficultyIntermediateSimilar to our traditional sarmale [sar’male], stuffed zucchini is made with the same filling but in a different way. I prefer sarmale; however, this dish is for those who don’t like the taste of vine leaves or pickled cabbage: a different recipe for those who seek new flavors. Do you know how delicious a stuffed zucchini with homemade sour cream can be?
Prepare a mixture similar to that for sarmale [sar’male]; sauté the onion, add the shredded carrots, the tomato paste and rice.
Season with salt and pepper and sprinkle freshly chopped parsley and dill.
Wash the zucchini and cut into pieces of about 7 cm long.
Hollow out the zucchini to make room for the stuffing.
Stuff the zucchini with the rice mixture and place them on the bottom of a cast iron pot, previously lined with a large cabbage leaf (fresh or pickled).
Season with salt and pepper, add water or broth, just enough to cover the zucchini.
Place a cabbage leaf on top and cook over low heat. Serve with sour cream and pickles.
Ingredients
Directions
Prepare a mixture similar to that for sarmale [sar’male]; sauté the onion, add the shredded carrots, the tomato paste and rice.
Season with salt and pepper and sprinkle freshly chopped parsley and dill.
Wash the zucchini and cut into pieces of about 7 cm long.
Hollow out the zucchini to make room for the stuffing.
Stuff the zucchini with the rice mixture and place them on the bottom of a cast iron pot, previously lined with a large cabbage leaf (fresh or pickled).
Season with salt and pepper, add water or broth, just enough to cover the zucchini.
Place a cabbage leaf on top and cook over low heat. Serve with sour cream and pickles.