Prep Time: 55-60 min | Cook Time: 40-50 min | Serves: 6 | Difficulty Level: ♦ ♦ ♦- Intermediate
the stuffed zucchini
- 3 zucchini
- ½ lb smart ground beef
- 1 yellow onion – diced
- 2 cups white Basmati rice – cooked
- ½ cup parsley, dill, and mint – fresh, finely chopped
- 2 tbsp e.v.o. oil
- 1 tbsp sumac powder
- 1 tbsp Garam masala seasoning
- 1 tbsp pomegranate molasses
- 1 tsp coriander powder
- 1 tsp salt
Prepping the zucchini
Rinse the zucchini and cut into 3 parts horizontally. Core carefully trying not to split the sides. Leave about ¼” of an inch of flesh in the zucchini so they will retain their shape once stewed. Dice the flesh you just removed into 1/4″ pieces and place in a medium skillet. Set the cut zucchini aside for later use.
the stuffing
On a cutting board, dice the onion into 1/4″ pieces. Put 1 tbsp oil in the skillet with the diced zucchini pulp and set on the burner on medium. Once the oil starts sizzling, add the onion to cook for 2-3 minutes, or until translucent. Add the vegan ground beef, spices, minced fresh herbs and salt. Stir well and cook on medium-high heat for 5-7 min. Incorporate the pre-cooked rice and mix well. Lower the heat to medium-low and sauté for 5 more minutes.
the assembly
Grease the bottom of a large terracotta pan with the remaining 1 tbsp of oil. With the help of a small spoon, pack the filling into the cored zucchini all the way to the top. Place the stuffed zucchini, filling side facing up, in the oiled terracotta pot. Set the pot over medium heat and let brown the zucchini for 5 minutes, lid off. Then add a couple tbsp of water and stew with the lid on for 30-35 minutes.
Top off with a generous serving of pomegranate molasses and enjoy warm or cool.
EXTRAS AND TIPS
If not stewing the stuffed zucchini in terracotta, you may have to increase the level of moisture in the chosen cooking vessel by adding more water, veggie broth, or extra oil.
To make the zucchini stand up vertically in the pot, remove the very top and bottom on the squash when cutting it into thirds. The middle section will stand up straight with no issue, but the very tips of the top and bottom thirds of the zucchini will need to be shaved off if you want them to sit upright while stewing.
