Stuffed Zucchini, Mediterranean Style or Kabak Dolma – Two Recipes!

You need the long and plump zucchini variety for this recipe.

Take your zucchinis, wash off the sticky, prickly layer on the outside and cut in half. Cut off and level the ends so they can stand somewhat upright in the pot. Carefully scoop out the insides leaving enough inside at the bottom. Keep the insides for fritter making (recipe to follow)! Set aside.

Put the ground beef, uncooked, in a bowl and add the rice, salt and pepper. Puree the tomato ( I use a hand grater) and dump that into the bowl. Get some gloves on or just use your bare hands to knead the mixture until it is fully incorporated.

Take a spoon (or use your fingers, like me) and fill each zucchini 3/4 to the top. Be careful not to fill it all the way, as the rice and meat will expand as they cook and your “dolma” will overflow. Sit them upright as you fill and be careful not to let them topple over. It is ok if it is a tight squeeze; this should be a little tight at first.

Pour the water mixed with the tomato paste and olive oil over and around the dolmas, making sure you get some in the tight cracks around the zucchinis. The liquid should be about halfway up the side of your zucchinis. If not, add more water.

Place a china or porcelain plate over the dolmas and cover with the lid. The plate will weigh them down and keep them from falling apart.

Now, start this at a high heat. Once the liquid starts to bubble, turn it all the way down. Simmer for 20-25 minutes.

Your dolma is done when you can insert a small fork with ease into the side of the zucchini. Serve hot.

This is traditionally served with a spoonful of cold, plain yoghurt to contrast the warmth of the dish. But it is also great alone with some of the juices spooned over top.

*Vegetarian note : If you would like to try this recipe without meat, then the filling should consist of 1 cup rice, salt, pepper, pine nuts, chopped parsley and dried cranberries! You would cook it the same way by adding an extra teaspoon of olive oil and omitting the tomato paste from the liquid, but serve it cold with a squeeze of lemon.