Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, June 6, 2011

Stuffed Zucchini

With so many zucchini plants growing in the garden, i really find myself looking for different ideas on how to cook them.
There are a lot of lebanese restaurants in Brasil and everyone i know growing up truly enjoyed the lebanese cuisine. i loved the kibe, the esfihas and the stuffed zucchini, so today i pick the squash as my to do recipe... will try and get to the other ones soon...




Ingredients:
1/4 chopped onion
2 garlic cloves chopped
1 cup of white rice (not cooked)
1 lb of ground beef ( i get a small sirloin and grind it myself but store bought ground beef is good also)
4 small zucchinis ( i used large korean squash for this recipe and had to cut in half, about halfway thru the cooking time so the rice would cook all the way)
2 tomatoes sliced
1 onion sliced
1 cup of chopped tomatoes( i used whole peeled canned and chopped them)
1 tablespoon of tomato paste
3 1/2 cups of beef stock
salt and pepper


Boil 2 cups of water and put the rice in the water. Drain it when water is no longer hot.
Cut the top off the zucchini and with a long knife cut all the meat off it, you might need a long spoon to help scoop off the zucchini.



Place cut zucchinis in a large bowl of salted water for 30 minutes.
Meanwhile mix together ground beef, uncooked rice (that soaked in hot water), onion, garlic, salt, pepper and 1/4 cup of beef stock. Stuff the zucchinis with the rice mixture, leaving 1 inch unfilled so the rice can grow.




Place the stuffed zucchinis back in the salted water for 15 minutes.
In a large heavy bottomed pan place the sliced tomatoes and sliced onions to cover the bottom. Place zucchinis on top and top them with chopped tomatoes. 



Add the beef stock, cover it and bring it to a simmer. Cook on low for about 1 hour or until a knife will easily cut thru the zucchini. Carefully transfer zucchini to a platter and add the tomato paste to sauce. Cook for about 5 minutes on high, always stirring until reduced by half. Pour sauce on top of zucchinis. Serve it hot.



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