Kολοκυθάκια γεμιστά με κιμά και ρύζι (stuffed zucchinis)
Ingredients
12 medium sized zucchinis
3 cups grated tomato pulp (about 5 tomatoes)
200 g beef mince
¾ cup short grain rice
1 small onion, finely grated
½ cup finely chopped parsley
¼ cup finely chopped dill
½ tsp cinnamon
¾ cup extra virgin olive oil
Method
Heat oven to 180C.
Cut tomatoes in half and grate using the coarse part of the grater. Set aside.
Cut a slice off the tip of each zucchini (to use as a lid) and using a zucchini corer, carefully remove the flesh. Finely dice or blend 1 cup of the zucchini flesh you removed and set aside.
In a bowl, add the rice, mince, grated onion, parsley, dill, cinnamon, chopped zucchini flesh, ¼ cup olive oil and 1 cup of the tomato puree. Season with salt and pepper and mix well, ensuring the mince is well mixed with the rice and there are no clumps (using your hands will make this easier).
Fill each zucchini with the rice mixture, almost to the top. It helps to gently tap the base of each zucchini to help the mix make its way all the way through. Take the lid for each zucchini, remove the skin so that tit is more of a plug that will fit into the opening and seal the filled zucchini. Arrange in a baking dish.
In a small bowl add the remaining grated tomatoes olive oil, ¾ cup water and season with salt and pepper. Pour this over the zucchinis in the baking dish. Add a little more salt and pepper. Cover with baking paper and foil and bake for about 40 minutes. Remove paper and foil and bake for a further 15 minutes or until browned. Rest for 15 mins before serving.
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