Lebanese stuffed zucchini
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 12 stuffed zucchinis
Ingredients
  • 12 Small Lebanese zucchini
  • 50g (1/4 cup) White rice
  • A large bunch of fresh organic parsley, finely chopped
  • 2 Medium tomatoes, thinly diced
  • 1 Small onion, thinly chopped
  • A few leaves of fresh organic mint, finely chopped
  • 1 Large lemon, freshly squeezed
  • 3 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 Teaspoon sea salt (or salt to taste)
  • A pinch of freshly grounded black pepper
Instructions
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Trim off the stem end of the zucchini. Dip that end of the zucchini in sea salt; repeat the same process with all the zucchinis and let them aside for 10 minutes. This will help to soften the zucchini flesh to scoop it out more easily. After the 10 minutes in salt, with the help of a special spoon, or an apple corer, scoop out the flesh of the zucchini, being careful enough not to make any hole. (Do not throw out the zucchini flesh; you can chop it up and use it for example to prepare an omelette, to sauté it with some chopped onion, …)
  3. In a mixing bowl combine the thinly diced tomatoes, the thinly chopped parsley, the thinly chopped onion, the thinly chopped mint leaves, the freshly squeezed lemon juice, the EVOO, the rice, salt to taste and a pinch of freshly grounded black pepper.
  4. Stuff each zucchini with the rice mix ¾ full.
  5. Place the stuffed zucchinis in a saucepan, cover with water and cook at low heat for 25-30 minutes.
  6. Remove from the heat and serve hot or cold.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/lebanese-stuffed-zucchini/