Braised Stuffed Zucchini

    • Prep Time
    • 25 mins
    • Cook Time
    • 1 hr 25 mins
    • Yield
    • 12 squash

Stuffed zucchini or squash is a Sephardic dish. The zucchini is stuffed with meat and rice and braised in a delicious flavorful liquid.

Traditionally, it’s stuffed with bulgar and lamb, but I prefer to substitute the bulgar for rice. The rice cooks perfectly in the flavorful cooking liquid. This dish takes a little time to put together and cook, but it’s totally worth it when its done! Trust me, and everyone at your table will be totally impressed.

Tamarind paste is available in many supermarkets, as well as Indian and Middle Eastern markets.

Try this recipe or braised stuffed zucchini this Shabbat! Enjoy

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5 Ratings

Ingredients

  • 12 thick, small zucchini
  • 1 yellow onion, finely chopped
  • 1/2 lb ground lamb
  • 1/2 cup rice
  • juice from 1 lemon
  • 1/2 cup olive oil
  • 1 tbsp tomato paste
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup pine nuts
  • 3 cups chicken stock
  • 3 tbsp tamarind paste
  • 1, 16 oz can crushed tomatoes
  • 3 bay leaves

Instructions

  • 1. Prepare zucchini. Wash and cut off the stem and about one inch more from the top, leaving the bottom intact. Scoop out the pulp of each squash, leaving about a 1/4-inch wall around the sides. If you have a veggie corer, use that. If not carefully use a pairing knife.
  • 2. In a medium bowl, mix zucchini stuffing. Combine onion, lamb, rice, lemon juice, 2 tbsp olive oil, tomato paste, cumin, paprika, 1 tsp salt, pepper, and pine nuts. Use hands to evenly incorporate.
  • 3. Stuff squash with filling all the way to the end and arrange in a large Dutch oven in one layer, arranging squash vertically.
  • 4. To the pot, add broth, remaining olive oil, crushed tomatoes, bay leaves, remaining salt and tamarind paste. The liquid should almost reach the top of the zucchini. If not, add water to the top.
  • 5. Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover and simmer for 1 hour.
  • 6. Remove the zucchini from the pot and transfer to a serving plate. Reduce the sauce over medium heat until it thickens, about 25 minutes. Make sure the sauce does not burn.
  • 7. Remove the bay leaves. Return the zucchini to the pot, bring back to boil, remove from the heat and serve! Enjoy!

Instructions

  • 1. Prepare zucchini. Wash and cut off the stem and about one inch more from the top, leaving the bottom intact. Scoop out the pulp of each squash, leaving about a 1/4-inch wall around the sides. If you have a veggie corer, use that. If not carefully use a pairing knife.
  • 2. In a medium bowl, mix zucchini stuffing. Combine onion, lamb, rice, lemon juice, 2 tbsp olive oil, tomato paste, cumin, paprika, 1 tsp salt, pepper, and pine nuts. Use hands to evenly incorporate.
  • 3. Stuff squash with filling all the way to the end and arrange in a large Dutch oven in one layer, arranging squash vertically.
  • 4. To the pot, add broth, remaining olive oil, crushed tomatoes, bay leaves, remaining salt and tamarind paste. The liquid should almost reach the top of the zucchini. If not, add water to the top.
  • 5. Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover and simmer for 1 hour.
  • 6. Remove the zucchini from the pot and transfer to a serving plate. Reduce the sauce over medium heat until it thickens, about 25 minutes. Make sure the sauce does not burn.
  • 7. Remove the bay leaves. Return the zucchini to the pot, bring back to boil, remove from the heat and serve! Enjoy!

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  • Average Rating

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