Stuffed Zucchini With Tamarind & Prunes
Recipe: #25819
March 21, 2017
Categories: Ground Beef, Middle Eastern, Sunday Dinner Gluten-Free, No Eggs, Non-Dairy, Zucchini, Kosher Meat, Beef Dinner, Ground Beef Dinner, more
"From an internet blog. This is a delicious meal in one. A Syrian Jewish dish."
Ingredients
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- FOR FILLING
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- FOR SAUCE
Nutritional
- Serving Size: 1 (753 g)
- Calories 523.5
- Total Fat - 20.9 g
- Saturated Fat - 7 g
- Cholesterol - 100.9 mg
- Sodium - 1658.9 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 7.8 g
- Sugars - 36.7 g
- Protein - 36.8 g
- Calcium - 110.5 mg
- Iron - 6.6 mg
- Vitamin C - 80.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To prepare the filling, combine the meat, rice, allspice, salt and water in a bowl and mix well to combine ( by hand)- Try to handle the meat gently, don’t squeeze it too much as this tends to toughen it up.
Step 2
Cut the tops off the globe zucchinis and scoop out some of the pulp with a spoon, leaving a thick border-If using regular zucchini, use a paring knife( or corer) to core them.
Step 3
Stuff the zucchini with the meat filling, taking care not to fill them too tightly as the rice will expand during cooking- Place the stuffed zucchini’s in the pot, and place prunes all around.
Step 4
In a bowl, combine the sauce ingredients.
Step 5
Pour the sauce over the zucchini - Cover the pot and bring the liquid up to a boil over high heat - Lower the flame and simmer for 1-2 hours.
Tips
No special items needed.