Turkish Zucchini Dolmas
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. If nothing else, these sound interesting.
Equipment
- Apple Corer
Ingredients
- 500 grams ground beef, (1 lb)
- ½ cup onion, diced
- ⅓ cup cooked rice
- ¾ cup milk
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon dried mint, or 1 teaspoon fresh chopped mint
- ¼ teaspoon dried dill weed, or 1 teaspoon fresh chopped dill
- 8 medium zucchini squash
- 2 cups seasoned tomato sauce
Instructions
- In a mixing bowl, add the first 8 ingredients, mix together well.
- Cut each end off the zucchinis, use an apple corer and scoop out the centers of each zucchini.
- Fill the center of each squash with the meat mixture. Leftover meat mixture, roll into small meatballs. Chop the centers of the squash.
- Heat the tomato sauce in a large non stick pan, place the zucchinis in the pan and add the chopped centers and any meatballs you made. Cover and simmer 30-40 minutes or until the squash are tender.
- Serve with sauce from the pan. Enjoy.
Notes
Low cost per serving.
Variant: 1. Use green bell peppers in place of zucchini and steam or bake them.
