Check out this Turkish stuffed zucchini dolmas recipe
Originating from Turkey's rich culinary traditions, stuffed zucchini dolmas are a testament to vegetarian cuisine's versatility and depth. These delightful parcels, traditionally prepared with rice, herbs, and spices inside tender zucchini boats, offer a burst of flavors. They also hold cultural significance as a staple in festive meals and gatherings. Without further ado, let's get cooking.
Gather the following ingredients
For this culinary journey, you'll need four medium zucchinis, one cup cooked rice, one large finely chopped onion, two minced garlic cloves, one tablespoon olive oil plus extra for drizzling, one teaspoon each of dried mint and dill, one-half teaspoon ground cinnamon, salt and pepper to taste, two tablespoons optional pine nuts, and fresh parsley for garnish.
Preparing the zucchinis
Begin by washing the zucchinis thoroughly. Cut them in half lengthwise and carefully scoop out the insides using a spoon or melon baller to create hollow boats. Be sure to leave about a quarter-inch border all around to ensure they hold their shape during cooking. Reserve the scooped flesh for later use in the filling or another recipe.
Making the filling
Heat olive oil in a pan over medium heat. Add chopped onions and minced garlic; saute until they turn translucent. Chop the reserved zucchini flesh finely and add it to the pan along with cooked rice. Stir in dried mint, dill, cinnamon, salt, pepper, and pine nuts if using them. Cook for another five minutes until everything is well combined.
Stuffing and baking
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Generously spoon the filling into each zucchini boat, ensuring they are well-stuffed. Place them in a baking dish that's been lightly greased or lined with parchment paper. Before baking, drizzle additional olive oil over the stuffed zucchinis to enhance flavor and moisture. This step prepares them for the oven, where they will bake to perfection.
Final touches
Bake for about 25-30 minutes, or until the zucchinis are tender yet still hold their shape. Let them cool slightly after baking before serving, garnished with fresh parsley leaves on top. This Turkish stuffed zucchini dolmas recipe offers a blend of flavors within tender zucchini shells - a perfect vegetarian dish that delivers nutrition and satisfaction without sacrificing taste.
