ZUCCHINI STUFFED WITH RICE & MEAT
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”
On this episode of Big Blend Radio’s “Cooking with Ruth” Show, Ruth Milstein talks about cooking zucchini and shares how to make her recipe for Zucchini Stuffed with Rice and Meat.
When fresh zucchini is in season, (June through late August) this exceptional dish is a wonderful treat. Our neighbors brought us a bunch from their garden and wow; this dish was born! Buy yourself some freshly harvested zucchini and enjoy this superb recipe. Makes 4-6 servings
4 zucchinis, 8-10” washed
For stuffing:
1 cup of rice, washed
Half a pound of meat or chicken, ground
1 tablespoon tomato paste or 2 tablespoons tomato juice
1 tablespoon olive oil
Salt and freshly ground black pepper
Cut each zucchini in half horizontally and empty its contents with a spoon. Set this aside in a separate bowl.
In a medium bowl put all the stuffing ingredients and mix them lightly.
Stuff each zucchini with one tablespoon of filling and set aside.
In a deep-frying pan pour in a cup of water. Add one tablespoon of olive oil, salt and black pepper and bring it all to a boil.
Gently place the stuffed zucchini into the frying pan and boiling water. Let them cook covered over a medium heat for 20 minutes.
Serve hot or at room temperature.
Enjoy a savory bottle of your favorite white or red wine; this dish blends terrifically with either!
