Turkish Zucchini Dolmas
Adapted from a recipe in the Casserole Cook Book, page 70.
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.
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine Turkish
- 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
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.
Low cost per serving.
Variant: 1. Use green bell peppers in place of zucchini and steam or bake them.