Stuffed Zucchini- Iraqi Style

Ingredients

8 small-medium zucchini squash, cut in half lengthwise and hollowed out
1/2 pound ground beef or lamb
1 large onion, diced
3 cloves of garlic, minced
1 teaspoon curry powder
3/4 teaspoon seasoned salt (I used Adobo with Cumin by Goya)
pepper, to taste
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 tablespoon dried parsley
2 tablespoons tomato paste
1/4 cup water (more or less)
paprika for garnish
2 tablespoons sofrito blend (optional)

Preparation

1
Clean and trim any spots off the zucchini;prepare as above- reserve the inside that has been removed.
2
Lay down the zucchini in a baking dish face-up like a boat.
3
Salt and lightly pepper the inside of the zucchini.
4
Sauté the meat, onion and garlic.
5
Drain off the fat and then add the seasonings, paste and water.
6
Put the meat mixture in the hollowed out parts of the zucchini.
7
Cut the reserved zucchini into chunks and toss with about 1-2 Tbsp olive oil.
8
Spoon the zucchini chunks over top of the meat.
9
Sprinkle zucchini again with seasoned salt lightly, followed by paprika over top of everything.
10
Bake for approximately 1 hour at 400 degrees covered or until the fork pierces the zucchini easily.
11
Remove cover/foil and bake for about 15 or more minutes to dry up any excess juice.

Tools

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About

The Iraqi people love stuffed foods. My Iraqi friend served these to us but in a little different shape. She took the small zucchinis and cut them in half in the middle and scooped out the center- making each like little cups. I thought that was a little too labor-intensive and decided to just cut them lengthwise. Serve over rice or with flat bread.

Yield:

6

Added:

Wednesday, February 16, 2011 - 4:32pm

Creator:

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