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Stuffed Zucchini

Stuffed Zucchini is a popular dish among Iraqi Jews, especially during festive occasions. This dish is a delectable blend of fresh zucchini, aromatic spices, and a flavorful filling of rice and vegetables. However, during feast days, the dish takes on a heartier twist, with the addition of either beef or lamb to the filling, making it a satisfying and filling meal. The combination of spices creates a unique and satisfying flavor that is sure to be a hit with your family and guests. This dish has been passed down for generations and is a true representation of the rich cultural heritage of Iraqi Jewish cuisine. So why not try your hand at making this delicious and authentic dish today?
7 / 10
cook time:
1 h 30 min
Zucchinis 4 medium
Cooked long grain rice 1 Cup
Small onion, chopped 1
Garlic, minced 2 Cloves
Ground Cumin 1 teaspoon
Paprika 1 teaspoon
Ground coriander 1/2 teaspoon
Ground cayenne pepper 1/4 teaspoon
Salt, to taste
Diced tomatoes 1 Cans
Vegetable or chicken broth 1 Cup
Chopped fresh parsley 1/4 Cup
Lemon juice, to taste
Step 1
Preheat oven to 375°F (190°C).
Step 2
Cut off the top of each zucchini and scoop out the flesh, leaving a 1/2-inch-thick shell. Reserve the scooped-out flesh.
Step 3
In a large saucepan, heat 2 tablespoons of oil over medium heat. Add the onion and cook until softened, about 5 minutes.
Step 4
Add the garlic and cook for 1 minute more.
Step 5
Add, cumin, paprika, coriander, cayenne, and salt. Cook for 5 minutes, stirring occasionally.
Step 6
Add the diced tomatoes, broth, parsley, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 7
Stir in the cooked rice and remove from heat.
Step 8
Spoon the filling into the zucchini shells and place in a baking dish.
Step 9
Cover the dish with foil and bake for 30 minutes.
Step 10
Uncover and bake for an additional 15 minutes, or until the zucchinis are tender.