Stuffed Zucchini- Iraqi Style
The Iraqi people love stuffed foods. My Iraqi friend served these to us but in a little different shape. She took the small zucchinis and cut them in half in the middle and scooped out the center- making each like little cups. I thought that was a little too labor-intensive and decided to just cut them lengthwise. Serve over rice or with flat bread.
Total Steps
11
Ingredients
15
Tools Needed
5
Ingredients
- 8 pieces small-medium zucchini squash, cut in half lengthwise and hollowed out
- 1/2 pound ground beef or lamb
- 1 piece large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- 3/4 teaspoon seasoned salt (Adobo with Cumin by Goya)
- pepper(optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 tablespoon dried parsley
- 2 tablespoons tomato paste
- 1/4 cup water(optional)
- paprika(optional)
- olive oil(optional)
- 2 tablespoons sofrito blend(optional)
Instructions
Step 1
Clean and trim any spots off the zucchini; reserve the scooped-out insides.
Step 2
Arrange the zucchini halves in a baking dish, face-up.
Step 3
Season the inside of the zucchini with salt and a light sprinkle of pepper.
Step 4
Sauté the ground meat, diced onion, and minced garlic in a frying pan.
Step 5
Drain excess fat from the meat mixture, then stir in curry powder, seasoned salt, cinnamon, cumin, dried parsley, tomato paste, and water.
Step 6
Spoon the meat mixture into the hollowed-out zucchini halves.
Step 7
Cut the reserved zucchini insides into chunks and toss with about 1-2 tablespoons of olive oil.
Step 8
Spoon the zucchini chunks over the meat filling in the zucchini boats.
Step 9
Lightly sprinkle the zucchini with seasoned salt, then garnish with paprika.
Step 10
Bake covered at 400 degrees Fahrenheit (200 degrees Celsius) for approximately 1 hour, or until zucchini is easily pierced with a fork.
Step 11
Remove the cover and continue to bake for about 15 minutes or more, until any excess liquid has dried up.