Stuffed Zucchinis

Stuffed zucchinis are one of my all time favorite dish. Love the combo of the meat and rice paired with the soft and super juicy cooked zucchinis.

Don't be intimidated by the long recipe, I just wanted to make sure to include every detail.

If you have a special occasion or if u want to step up your dinner game, give this a try!

• 5 zucchinis, cut in thirds

Meat mixture:

• 1 lb ground beef

• 1 cup partially cooked basmati rice (details in directions)

• 1/2 shallot

• 1/4 cup chopped cilantro, packed

• 1/2 onion, fried

• 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, pinch of allspice, salt and pepper

Sauce:

• 1/2 onion, fried

• 1/2 fennel, sliced

• 3-4 celery stalks, peeled and sliced

• 1/2 cup red wine

• 2 tbsp silan

• 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp garlic

• Salt, to taste

• 1 cup water

DIRECTIONS:

1. In a large pot, start by sauteing your full onion. In a separate saucepan, cook 3/4 cup of basmati rice in 1 cup of water so it can cook halfway.

2. Prep the meat mixture: combine all ingredients and mix.

3. Prep zucchinis: cut your zucchinis in thirds and, using a small paring knife, empty the middle part, leaving only about 1/2 inch of the outer part (refer to highlights for step by step)

4. Fill zucchinis with meat mixture. Form mini meatballs with remaining meat, if needed, and set aside.

5. In the pot where the fried onion remains, add fennel and celery and cook down for a few minutes. Add wine and wait for the vegetables to soak up the flavor and the alcohol to evaporate. Push to the side.

6. Sear both ends of your zucchinis for a few seconds then lie zucchinis on the side in the pot. Add remaining meatballs and seasoning for the sauce. Mix everything.

7. Cover the pot and cook on a low simmer for about 1 hour.

Enjoy,

Guila