Turkish · Dinner
Stuffed Zucchini with Meat
Zucchini boats are hollowed, filled with seasoned ground beef, onion, garlic, rice and parsley, then breaded and shallow-fried until the crust turns golden and crisp while the shell inside stays tender. Served with garlicky yogurt and lemon.
$5
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
543Calories
32.1gProtein
35.4gFat
25.3gCarbs
6.2gSugar
3.5gFiber
465mgSodium
273mgChol
10.4gSat Fat
865mgPotassium
160mgCalcium
4.5mgIron
2.7mcgVitamin B12
23mgVitamin C
Goes well with
Turkish Raki or Anise Liqueur
local
Turkish Ayran
international
herb-salt
Instructions
1
Prep
Halve the zucchini lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch shell, then finely chop 2 tablespoons of the scooped flesh.
2
Saute
Warm 1 teaspoon of the oil in a small skillet over medium heat and cook the onion and garlic for 3 minutes until softened.
3
Build
In a bowl, mix the ground beef, sauteed onion and garlic, chopped zucchini flesh, rice, parsley, cumin, paprika, salt and pepper until combined.
4
Chill
Set the stuffed zucchini halves on a plate and refrigerate for 10 minutes to firm up.
5
Dredge
Dip each stuffed zucchini half in the beaten egg, then press the filled side into the breadcrumbs.
6
Fry
Heat the remaining oil in a skillet over medium heat and fry the zucchini filling-side down for 4 minutes until deep golden, then flip and fry 5 minutes more until fork-tender.
7
Finish
Grate the garlic into the yogurt in a small bowl and stir until combined.
8
Plate
Transfer the fried zucchini halves to a plate, add a dollop of garlic yogurt alongside and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz406g ground beef
- 22 medium zucchini (about 7 oz/200g), halved lengthwise and hollowed
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp cooked white rice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp paprika
- salt and black pepper, to taste
- 22 eggs, beaten
- 1/2 cup60g breadcrumbs-dried
- 4 tbsp56g vegetable oil, for shallow-frying
- 1/2 cup120g plain yogurt
- 1 clove1 clove garlic, for the yogurt sauce
- 22 lemon wedge, for serving
