STUFFED ZUCCHINI

Similar 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 are stuffed zucchini with homemade sour cream can be?

AuthorNata AlbotCategoryDifficultyIntermediate

Similar 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?

Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

 10 medium-sized zucchini
 200 g rice
 300 g minced meat - beef, pork or poultry
 2 onions
 2 carrots
 2 tbsp tomato paste
 1 bunch of parsley
 1 bunch of dill
 cooking oil
 salt and pepper

1

Prepare a mixture similar to that for sarmale [sar’male]; sauté the onion, add the shredded carrots, the tomato paste and rice.

2

Season with salt and pepper and sprinkle freshly chopped parsley and dill.

3

Wash the zucchini and cut into pieces of about 7 cm long.

4

Hollow out the zucchini to make room for the stuffing.

5

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).

6

Season with salt and pepper, add water or broth, just enough to cover the zucchini.

7

Place a cabbage leaf on top and cook over low heat. Serve with sour cream and pickles.

Ingredients

 10 medium-sized zucchini
 200 g rice
 300 g minced meat - beef, pork or poultry
 2 onions
 2 carrots
 2 tbsp tomato paste
 1 bunch of parsley
 1 bunch of dill
 cooking oil
 salt and pepper

Directions

1

Prepare a mixture similar to that for sarmale [sar’male]; sauté the onion, add the shredded carrots, the tomato paste and rice.

2

Season with salt and pepper and sprinkle freshly chopped parsley and dill.

3

Wash the zucchini and cut into pieces of about 7 cm long.

4

Hollow out the zucchini to make room for the stuffing.

5

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).

6

Season with salt and pepper, add water or broth, just enough to cover the zucchini.

7

Place a cabbage leaf on top and cook over low heat. Serve with sour cream and pickles.

STUFFED ZUCCHINI

Serve with sour cream and pickles.

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