It’s time for a new summer adventure!
Can you guess where we will go today? Let’s close your eyes for a moment and dream!
Can you feel the sand between your toes? Can you hear the waves crashing onto the shore and smell the salt air? Wake the feeling in your soul!
Now open your eyes and try to guess! Can you see the majestic remains of an ancient temple or complex of monasteries nested on the high unspoiled rocks, as well as exotic beautiful islands with large clusters of whitewashed buildings nesting at dizzying heights, spilling down cliff sides and offering gasp-inducing views from land or sea? You should already know it!
Now add to it music – I suggest Greek!
Now we are in Greece and its time to taste one of the most popular cuisines in Europe. I will show you a super easy recipe. During the summer, Greeks love to eat vegetables and they use a lot of olive oil, as well as various aromatic spices.
A delightful blend of aromatic herbs, together with fresh vegetables, makes a mouthwatering composition!
Today we are going to cook Greek Stuffed Zucchini!
What are we going to need?
- 4 zucchini, ends trimmed
- Half pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup uncooked white rice
- Fresh Parsley and Mint
- 4-5 Fresh tomatoes
- Salt and ground black pepper to taste
- 1 cup hot water
- 1 egg
- 2 tablespoons olive oil
- Feta cheese
Directions: Place rice in a bowl, cover with water, and allow to soak for 1 hour. Slice the zucchini in half lengthwise. With the tip of a sharp paring knife, cut a 1/4-inch border around the flesh. Use a small spoon or a melon baller to scoop out the flesh and seeds, leaving a shell about 1/4-inch thick. Reserve the flesh. Arrange the shells cut side up on an oiled baking sheet. Sprinkle with salt and bake until slightly softened, about 15 minutes. Remove from the oven and flip over to let any juices drain out.
Heat the oil in a large saucepan over medium heat. Add the onion. Finely chop the zucchini flesh and add to the pan. Cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Increase the heat to medium-high. Add the grounded beef and cook until there are no longer any signs of pink, 3 to 5 minutes. Add the water and simmer until most of the liquid has evaporated. Stir in the tomatoes and their juice, the tomato paste, add an egg, and the herbs (mint, parsley). Season with salt and pepper. Reduce the heat to medium and cook, stirring often, until almost all of the liquid has evaporated, about 30 minutes. Just before serving, add the feta cheese and olives. Fill each shell with 1/4 to 1/2 cup of the filling, depending on the size of the zucchini.
Arrange the filled shells on a lightly oiled baking sheet and put sliced tomatoes and cheese on top. Bake in the 375ºF oven about 15 minutes.
Welcome to Greece!
Silviya’s International Cuisine