Stuffed zucchini Turkish style. Try this Stuffed Zucchini, Turkish Style recipe, or contribute your own. Chop the innards into little bits and cook in butter with onions, garlic, salt and pepper until onions are soft. Stuff the vegetables with the meat mixture, being careful not to overfill since the rice and ground meat will expand as they cook.
Zucchini, butter, onions, garlic, eggs, feta cheese, swiss cheese, parsley leaves, dill weed, all-purpose flour, salt and black pepper, paprika.
Scoop out the insides of the zucchini to leave a ½ inch rim.
Italian-Style Stuffed Zucchini almost tastes like pizza, my husband said, but it is certainly his favorite way to eat squash.
You can have Stuffed zucchini Turkish style using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Stuffed zucchini Turkish style
- You need 2.50 pound of zucchini about 3 large.
- It's 1 lbs of finely ground beef or lamb meat.
- Prepare 1 cup of finely chopped parsley.
- You need 1 of large finely chopped onion squeezed.
- It's 1 teaspoon of salt.
- It's 1 teaspoon of allspice.
- Prepare 2 tablespoon of tomatoes paste.
- You need 2 of gloves of garlic chopped fine.
- It's 2 tablespoon of olive oil.
- Prepare 1/4 cup of bread crumbs.
- You need Can of tomatoes sauce.
- It's of Yogurt.
The zucchini is overflowing with savory vegetables and classic Italian flavors of Kalamata olives, fennel sweetened sausage, and fresh basil. This turkish-style couscous salad makes a super tasty zucchini stuffing, delicate but with zingy refreshing flavors, low in calories and fats and loaded with healthy veggies. Stuffed zucchini is one of the best recipes you will need this summer. You can turn it into a great vegan recipe just by leaving the ground beef out.
Stuffed zucchini Turkish style step by step
- Wash zucchini cut 2 inc and core.
- Mix meat with all the ingredients roll meat balls and stuff the squash like that.
- Brown both side zucchini with meat balls for few minutes add them in pan scoop a spoon of tomatoes sauce on each and bake at 375 f for 40 minutes add liquid tomatoes sauce every time you see it getting dry.
- Serve with yogurt on top enjoy.
- I had extra meatballs so I stuffed mushrooms.
However, this stuffed one is an exception. This is one of the most common traditional Turkish dishes and we adore it so much that I often make it. Mucver, zucchini pancakes from Turkey, are crisp on the outside, tender within and subtly herbaceous. AYTEKIN YAR, the executive chef at Dardanel on the Upper East Side, eats mucver delicate, crisp zucchini pancakes at four in the afternoon, before he starts cooking for the dinner. Kabak Chichegi Dolmasi - zucchini stuffed with rice and meat.