Mediterranean Stuffed Zucchini
3 Lbs Ground Beef
2 Large Tomatoes
1 Large Onion
3 Cloves Garlic
1/4 Cup Vegetable Oil
3/4 Cup Jasmine Rice
1 Small Bunch Dill
1 Small Bunch Cilantro
1 Small Bunch Parsley
salt & pepper to taste
1/4 tsp Cumin
1/2 of a Nutmeg
20 Medium Zucchini (Mexican Squash)
First remove the stem and core the zucchini, try to get as much of the core out as possible without piercing the skin.
In a Large mixing bowl combine ground beef, rice,onions, and one tomato.
Finely chop the herbs .
Press garlic cloves.
Add cumin and grate half of the nutmeg.
Generously season with salt and pepper. You do want to add a little more salt than you normally would, because zucchini will soak some of the salt out.
Mix it by hand, firmly pressing all of the ingredients together.
If the stuffing tends to fall apart simply add a small amount of water into the bowl.
Into a large pot add half of the required amount of oil, to coat the bottom.
Onto the bottom of a pan add half of the sliced tomato.
Stuff each zucchini, firmly pressing in the stuffing to avoid air pockets.
Pour the remaining oil over the top of stuffed zucchini.
Add remaining tomato.
Pour in the water just enough to cover .
Cover with a lid and bring it to a boil, boil for 5 minutes and lower the heat to a simmer and cook for about 40 minutes.
Serve with a side of Labne. ( You can find it at your local grocery store in the cheese isle.)
