10medium-size zucchinis, peeled and ends removed (peels and ends reserved for making stock)
For the stuffing:
1/4 cups butter
1large onion, finely chopped (ends and peel reserved for making stock)
3 tablespoons butter or olive oil
2 cups water
1/4 cups short-grain rice
1 pounds ground meat (lamb, beef or turkey)
1 cups chopped fresh herbs (any combination of parsley, dill and mint), stems reserved for making stock)
1 tablespoons tomato paste
2medium tomatoes, chopped
Salt and pepper, to taste
Kabak Dolmasi (Zucchini Stuffed with Meat and Rice) Directions
Mix the stuffing ingredients together and refrigerate.
Using a small knife, carefully hollow out the inside of each zucchini to make a tube—taking care not to punch through to the outside. Reserve the pulp for the following recipe.
Fill the zucchinis with the stuffing mixture and place them on their sides in a large pan. Dot with the butter and add the water. Place a plate on top of the stuffed zucchinis to keep them from expanding too much and bursting. Cook over medium heat until the water starts boiling, then reduce to a low simmer and cook until the zucchinis are tender—about 30 to 40 minutes.
Transfer to a serving platter and ladle the juice from the pot over the zucchinis. Serve warm. Refrigerate (up to 3 days) or freeze the reserved vegetable and herb bits until ready to make stock.