Turkish Stuffed Zucchini You'll Want Every Week!

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Cut off the top of each zucchini and slice a little off the bottom so they stand upright. Hollow them out with an apple corer or small spoon.
2. In a bowl, mix the rice, onion, parsley, green bell pepper, ground beef, tomato paste, olive oil, salt, black pepper, Aleppo pepper and dried mint until well combined.
3. Fill the zucchini loosely, leaving ½ inch empty at the top, as the rice expands while cooking.
4. Place a chunk of tomato on top of each zucchini.
5. Stand the stuffed zucchini upright in a pot.
6. In a bowl or measuring jug, mix the olive oil, tomato paste, Aleppo pepper, dried mint and 2 cups boiling water. Pour over the zucchini in the pot and cover with a lid.
7. Cook over medium-high heat until it comes to a simmer, about 20 minutes.
8. Uncover and cook for 1 hour to 1 hour 30 minutes, until a knife slides easily into the side of a zucchini.
9. Serve warm with yogurt.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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OnionTomatoRiceBell pepperYoghurtTomato pasteGround beefZucchini