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Hi friends! Today I have one more traditional recipe for you! This recipe is probably one of my favorites! Stuffed zucchinis with rice and soy mince. Full of flavors and aromas! This dish could not be more Greek! Quite easy to make, though it might seem a bit complicated at first. This dish is a staple on every Greek summer! Give it a try and I’m sure you will love it!
The Most Delicious Stuffed Zucchinis – Easy mouthwatering Greek Recipes
Course: MAIN COURSE, MOCK MEATSCuisine: GreekDifficulty: 3/55
servings30
1
hour30
minutesA traditional Greek recipe everyone loves! Syper delicious and filling!
Ingredients
10 round zucchinis
300 gr soy mince – TVP (100 gr dry)
Olive oil
1 onion finely chopped
1 carrot finely garted
1 1/2 tsp salt
1/3 cup white wine
1/4 tsp cumin
Black pepper to taste
10 tbsp carolina rice
2 – 3 cups water
1/2 cup chopped fresh spearmint
2 tbsp dry spearmint
1/2 cup chopped dill + 2 – 3 stems
2 tbsp vegetbale stock powder
- For the sauce
The juice from 1 lemon
2 tbsp dill
3 tbsp corn starch
1 cup from the water the zucchines were cooked
Directions
- Soak the tvp in hot water for 10 minutes and then take out, rinse and let cool. Then using your hands squeeze out as much water as possible.
- Wash the zucchinis and cut of about 2 cm (1 inch) from the top. Using a tsp empty the inside flesh of the zucchinis. Make sure to keep about half of it.
- In a pan over medium heat add some olive oil. Once hot add the onion and saute for about 2 minutes. Add the carrot, the soy mince and about 1/2 tsp salt and stir. Saute for about 20 minutes or until the soy mince is golden. Add in th ecumin stir.
- Chop the zucchini flesh you kept. Empty in the pan the wine. After 5 minutes and when th alcohol has evaporated add the zucchini and stir. Saute for another 10 minutes. Add the rice, the water, the chopped dill, fresh and dry spearmint and salt. Stir, lower heat, cover and let cook until no water is left.
- Fill the zucchinis and put them in pan. Add in the pan water half way to the top plus the vegetable stock powder and the dill stems. Sprinkle with some olive oil and salt, cover and let cook over low heat for about 40 minutes.
- Once ready (fork tender) take the zucchinis out of the pan, empty the stock in pot and trasfer back the zucchinis to the pan. In a bowl add the lemon juice and the corn starch and stir until disolved. Add one cup of the stock and stir. Empty the stock in the pot and turn on heat. Stir until combined and thick. Cover the zucchinis with the sauce and let cook for an additinal 5 minutes.
Notes
- You can make the sauce in the pan with the zucchinis but it will be a bit more difficult.
If you have any questions or just want to say hi drop your comment below!
Happy cooking!
