Stuffed Zucchini Boats – Kabak Karnıyarık

Stuffed zucchini is similar to stuffed eggplants, yet the taste is quite unique. This is a tasty yet very light dish. Original recipe calls for briefly frying the zucchini, but this healthier version is just as tasty. Basic differences between the stuffed eggplants and zucchinis are that zucchini is briefly steamed before stuffing while eggplants are roasted in the oven. Also different herbs are used. Fresh dill always goes well with any kind of zucchini dish. Here it is used in the ground beef stuffing for zucchini boats. Enjoy!

Ingredients:

• 3 medium to large zucchini
• 1 medium onion, chopped
• 1/2 lb lean ground beef
• 1/2 cup olive oil, divided
• 2 medium tomatoes, chopped or 1 can chopped tomatoes
• 1/2 cup fresh dill, chopped,
• Salt and pepper to taste
• 2 medium tomatoes, sliced (to top the zucchini boats)
• 2  tablespoon tomato paste
• 1 cup boiling water

Directions:

• Prepare zucchini boats:
  1. Wash and peel zucchinis. Cut them in half lengthwise.
  2. Place zucchini halve in a vegetable steamer. Add a cup of water to the pot. Steam the vegetables until they are wilted, about 3-4 minutes after the water starts to boil.
  3. Place zucchini boats in a 9 x 6 oven safe pan. Let it cool. Using a spoon, carve the middle of zucchinis removing the seeds from the middle part. Save the shavings for the filling.

  Filling:  Preheat oven to 375 degrees Fahrenheit.

  1. Heat ¼ cup olive oil in a medium size pan. Cook onions for 2-3 minutes until golden. Add ground beef and cook about 3-5 minutes, until is it no longer pink. Add the chopped tomatoes, zucchini pulp, salt and pepper. Simmer for 8-10 minutes.
  2. Remove from heat, add chopped fresh dill, and mix well.
  3. Spoon ground beef filling onto zucchini boats and top each with a couple of slices of tomatoes.
  4. In a bowl, mix ¼ cup olive oil, tomato paste and boiling water. Add this sauce to the pan. Cover with aluminum foil.
  5. Bake for 15-20 minutes covered. Then remove and bake for another 15 minutes. Sprinkle fresh dill to garnish.
  6. Serve hot with rice and a dollop of yogurt on the side.

Afiyet Olsun! Bon Appetit!