Zucchini stuffed with sweet and sour sauce - voila! Food

2023-04-27T04:49:10.735Z

An easy dish to prepare. A recipe for Zucchini stuffed with Persian basmati rice for Friday and Saturday lunch. A sweet Silan pomegranate concentrate that is easy to prepare.

A break from the meat.

Stuffed Zucchini Stew (Photo: Dror Einav, Dror Einav)

Chen Mizrahi

, as usual, kindly prepares us homemade, indulgent and family dishes that everyone loves (from her experience with her four children).

This time it will be zucchini stuffed with a sweet and sour sauce that combines silan and pomegranate concentrate.

Mizrahi recommends peeling the zucchini (preferably small and thin-skinned) like a "zebra", so the sauce is better absorbed into the flesh and enriches their taste.

Perfect for those who want a little break from the amounts of meat eaten just the day before.

Stuffed Zucchini Stew (Photo: Dror Einav)

Ingredients

for the zucchini
- 15 zucchini (small)
- 5 peeled garlic cloves
to fill
- ½ cup round rice (rinsed)
- ¼ cup olive oil
- Chopped onion
- tomato
- ½ package chopped parsley
- 2 stalks of celery with the leaves, chopped
- Crushed garlic clove
- ½ teaspoon dry mint
- Sweet paprika
- 2 teaspoons of salt
- ¼ teaspoon black pepper
- small lemon (juice only)
for the sauce
- Tomato paste
- ¼ cup pomegranate concentrate
- 2 tablespoons Futsilan
- Sweet paprika
- Teaspoon of salt
- ¼ teaspoon black pepper
- 2 cups of boiling water
- 2 tablespoons of oil
For the conversion table click here >

Preparation

How do you make stuffed zucchini?

1
Prepare the filling:
in a pan with olive oil, fry the onion over medium heat until golden.
2 Grate the tomato and filter from the liquid.
3 Mix well the fried onion, grated tomato, parsley, garlic, celery, mint, paprika, salt, pepper and lemon juice in a bowl.
4
Prepare the zucchini:
peel the zucchini "zebra" peel (a strip to peel, a strip not).
Cut off the head of the zucchini and empty it with a device for emptying zucchini/vegetables without damaging the shell and the other end of the zucchini.
5
Prepare the sauce:
mix all the sauce ingredients in a bowl.
6
Assemble the stew:
fill the zucchini all the way with the filling mixture and place in the pot.
Scatter the garlic cloves between the zucchinis, pour the sauce gently over the zucchinis (the sauce should reach three quarters of the height of the zucchinis) if there is a lack of liquid, you can add water.
7
Cook the zucchini:
place the pot on high heat, cover and bring to a boil.
When boiling, lower the heat to the lowest flame and cook for another hour and a half.
At the end of cooking, the liquid should reach about a third of the height of the zucchini.
If there is too much liquid, open the lid and continue cooking for a few minutes so that the liquid evaporates.
8 Heat an oven to 200 degrees.
9 Put the pot without the lid in the oven for about half an hour, until the zucchini browns a little on top and serve.