Your Making

Stuffed Zucchini

(Since we mix milk and beef this meal is not Kosher.)


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For this you will need:

Several large, straight zucchinis.

A pound of ground beef.

An egg.

Some cinnamon

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Some onion.

Salt and Pepper.

Rice. It can be regular or instant long grain rice.

Some water.

Sour Cream. Hampshire sour cream tastes best but any type of real sour cream will do.

Start by peeling your Zucchini. This is very important, as peel zucchinis will taste better in this dish and they help you determine when the meal is fully cooked!

You need a large pan with a lip that's close to two inches from the bottom of the pan.

Cut your zucchini into cylinders or barrels about two inches long.

Note the color of your zucchini tubes. They are generally a yellow-white with some streaks of green. This will become an indicator of when the meal is cooked.

Over the pan core the zucchinis with a small knife and dump the core material into the pan. We will be keeping that debris.

Line the zucchinis up in the pan until the entire pan is covered with upright tubes of zucchini that are about two inches tall.

Put your ten to twenty percent fat ground beef into a bowl.

Add salt and pepper.

Add a dash of cinnamon.

Dice up several slices of onion and put them over the beef.

Add a handful of rice, roughly a third of cup.

Break an egg over all of this.

Mix all the ingredients together until the beef stops feeling wet and you have all the onions and rice thoroughly saturated into the meat.

Start making small meatballs and stuff these into the Zucchini making sure they go all the way down to the bottom of the hollow zucchini tube.

Put meat into all the zucchinis and then go back and add more meat to overfill the top.

If you have any meat left over ball these up and put them into the pan between the zucchini tubes.

Add enough water to fill the pan two thirds of the way to the rim.

Bring to a rolling boil.

Reduce heat to a light boil, cover.

Check every ten minutes or so and make sure you aren't burning the dish. There should be a light boil. Just a few small bubbles here and there. The heat is probably between simmer and low.

Add more water if the level drops. It has to be above the middle of the rim at all times.

When all the zucchini barrels are an avocado green. A martini olive green. When the streaks of green (not to be confused with any of the skin residue you may have left behind) blend into the tubes and they are a uniform olive or avocado green, then the meal should be fully cooked.

Spoon these onto a plate with some liquid and debris from the pan.

Top with sour cream.

Serve with a slice of bread and maybe a salad.

There you have it!

Stuffed Zucchinis.

Enjoy!




 
 
 


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