Go Back Email Link
Stuffed Tomato and Zucchini
Print Pin

Stuffed Tomatoes and Zucchini

Juicy and Filling Stuffed Tomatoes and Zucchini
Course Main Course
Cuisine Turkish
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 200kcal

Ingredients

Stuffing

  • 8 tomatoes medium sized
  • 2 zucchini

Filling

  • 200 grams ground meat
  • 75 grams rice
  • 1 onion large
  • 2 garlic cloves
  • ½ teaspoon dry basil
  • ½ teaspoon dry mint flakes
  • 1 pinch cumin
  • 1 teaspoon allspice
  • ½ teaspoon red pepper flakes
  • ½ teaspoon black pepper to taste
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste

Sauce

  • 300 millilitres warm water
  • 2 tablespoons olive oil
  • ½ teaspoons salt
  • 2 tablespoons red pepper paste
  • flesh from scopped tomatoes chopped

Instructions

Preparing tomatoes and zucchini

  • Cut off a slice on the stem part of the tomato ½ cm (about ½ inch) and keep it next to the tomato as you will be using this piece as a top later.
  • Use a teaspoon with sharp edges and scoop out the seedy parts and the flesh in the tomato. Keep the contents to use later for the sauce.
  • Using a toothpick make holes in the bottom of each tomato. This will help the sauce reach the stuffing in the tomatoes while cooking.
  • Peel the zucchini if you like - it is not necessary. Cut into half horizontally. Using a peeler scoop out its contents. Save contents for other use.

Filling

  • Rinse the rise and make sure the water flowing under the colander is clear and all the starch is gone.
  • Chop the onion. Do not grate.
  • Chop the garlic.
  • Chop the parsley.
  • Place all the stuffing ingredients into a bowl and knead until everything is well blended.

Sauce

  • Add 300 millilitres (1¼ cup) water mixed with ½ teaspoon of salt, 2 tablespoons of olive oil, a tablespoon of tomato paste and chopped tomato flesh (from the tomatoes you scooped earlier).

Stuffing and cooking

  • Stuff the filling into the tomato and the zuccini loosely, do not push too much. The rice will expand and will need some space.
  • Place the stuffed tomato and the zuccini side by side with the open parts looking upwards.
  • Pour the sauce on the sides and on top of the stuffings.
  • Cook with lid covered. At first over high heat and once the sauce comes to boil, reduce the heat and let simmer for about 40 minutes. Check a few rice, if the middle of the rice is no longer hard your dish is ready. Enjoy.