Recipe for Greek Style Stuffed Zucchini
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In Greece, it’s common to stuff vegetables with fillings such as these. This meat-based version is commonly prepared with ground meat such as beef or lamb. You can use whatever you have on hand.
Greek Style Stuffed Zucchini (Kolokithakia Gemista) Recipe Ingredients:
- 5 medium zucchini, washed, halved, and the inside pulp scooped out
- 1/4 cup Greek olive oil
- 1 medium onion, chopped
- 1 1/2 pounds ground beef, lamb, pork, etc
- 1/2 cup uncooked long grain rice
- 2 tablespoons chopped, fresh parsley
- Salt, to taste
- Pepper, to taste
- 1/4 – 1/2 teaspoon cinnamon (optional)
Instructions for Stuffed Zucchini:
After cleaning, halving, and scooping the zucchini, place it in a baking pan that has been brushed with olive oil. Preheat the oven to 350 degrees Fahrenheit.
Pour the olive oil into a deep skillet and set the heat to medium. Heat the oil for one minute and then add the onions. Saute them for about five minutes, or until they soften.
Add the ground beef and cook for about ten minutes, stirring constantly to break the meat up. Your goal is to make sure that the meat is cooked all the way through. Turn off the heat and stir in the rice, parsley, salt, pepper, and optional cinnamon.
Spoon the mixture into each of the zucchini halves and place bake on the baking pan. Sprinkle 1 teaspoon of water over each of the halves. Cover the pan with aluminum foil and place the sheet in the center of the oven. Bake until the rice softens. This should take about 30 minutes.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston