I was surprised to see that I haven’t posted this recipe before, since it’s one of my favorite summer time dolma dishes. Now that zucchinis are everywhere, especially round zucchinis that are perfect for stuffing, it’s time to stuff zucchinis.
makes 12 zucchini dolmas
12 round zucchinis or 6 thickish zuchinis
1 lb ground meat (preferably beef)
2 onions, finely chopped
1/2 cup rice
1/4 cup olive oil
1-2 tsp black pepper
1 cup finely chopped flat leaf parsley
1/2 cup chopped fresh dill
2 tomatoes, grated
2 tomatoes, sliced
1 1/2 cup hot water
-If you’re using globe zucchinis, wash them, cut tops off, and carve out each carefully. If you’re using regular zucchinis, wash them, cut them in half and carve out each half carefully. Save the carvings for dishes such as Baked Zucchini Fritters or Baked Vegetable Fritters
-Slightly salt inside of all and set aside.
-In a bowl mix well ground meat, onion, rice, olive oil, parsley, dill, salt, black pepper, and 1 grated tomato.
-Loosely stuff each zucchini with the stuffing half inch to the top and place them in wide pot.
-Cover the tops with a tomato slice. (You can place the globe zucchini tops on tomato slices if you wish)
-Mix 1-2 cup of hot water with the remaining grated tomato and pour on top.
-Let it boil first, then cook on low for 50 minutes to 1 hour.
It goes well with yogurt.