Stuffed Zuchini in
The zucchini pulp is
not required for this recipe.
Use it for Zucchini and Egg Fritters or to enrich
soups and stews.
Cooking time: 1 ½ hours
18 small or 12 medium zucchini
4 cups Meat and Rice Stuffing
2 medium onions, chopped finely
4-5 tablespoons ghee substitute
2-4 cloves garlic
2 tomatoes, sliced
1 ½ teaspoons salt
2 tablespoons tomato paste or 14 ½ oz (1 x 455g) can
4 cups water
1 teaspoon dried mint
Wash the zucchini and cut off the tops, just below
the stems. Scoop put the pulp being careful not to
break the skin: the other end must remain closed.
Rinse and drain the hollow zucchini. Three-quarters
fill each one with stuffing, allowing for rice
Lightly brown the onions in the ghee using the
saucepan in which the zucchini are to be cooking.
Add the garlic and sliced tomatoes to the onions and
ghee, covering the bottom of the saucepan evenly.
Place the zucchini over the tomatoes, in closely
packed rows and layers, sprinkling salt between each
Mix the tomato paste or soup with the water and pour
over the zucchini. Sprinkle with mint.
Turn a heatproof dinner plate upside-down over the
zucchini to keep them in place and keep in the
steam. Cover the saucepan.
Bring to the boil, turn down the heat and simmer
very slowly until the zucchini shells are tender and
the filling cooked – approx 1 – 1 ½ hours.
When cooked, keep the zucchini covered and allow
cooling in the juice. Reheat before serving.
To serve, drain the juice from the saucepan into
another container. Gently place the zucchini on a
platter and pour the juice over the top. Serve as a
complete meal with side salad and bread.
For a richer flavor, some bones and a few pieces of
stewing meat may be browned with the onions and left
in the bottom of the saucepan to cook with the
The zucchini may be replaced by eggplant of the same
size. This dish is called Batinjaan Mihshi.
The zucchini may be replaced by chokos.