Stuffed Zucchini in Caspian Style

Ingredients

In this adaptation, the original Romanian recipe for stuffed zucchini is infused with the flavors and ingredients commonly found in Caspian cuisine. The traditional Romanian recipe typically includes a filling of ground meat, rice, onions, and herbs. However, in the Caspian version, we incorporate additional spices such as saffron, turmeric, and sumac to enhance the flavor profile. The dish is also served with a tangy yogurt sauce, which is a characteristic element of Caspian cuisine. We alse have the original recipe for Dovlecei umpluţi, so you can check it out.

• 4 medium zucchinis 4 medium zucchinis
• 250g (8.8 oz) ground lamb or beef 250g (8.8 oz) ground lamb or beef
• 1/2 cup (100g) rice, cooked 1/2 cup (100g) rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 tablespoon sumac 1 tablespoon sumac
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Fresh parsley or dill, chopped (for garnish) Fresh parsley or dill, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the zucchinis in half lengthwise and scoop out the flesh, leaving a hollow shell. Reserve the flesh for later use.
3. 3.
   In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, cumin, coriander, cinnamon, turmeric, saffron, sumac, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each zucchini half with the meat and rice mixture, pressing it gently to fill the cavity.
5. 5.
   Place the stuffed zucchinis in a baking dish and pour the vegetable broth over them. Drizzle with olive oil.
6. 6.
   Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the zucchinis are tender and the filling is cooked through.
7. 7.
   Once cooked, remove from the oven and let them cool for a few minutes.
8. 8.
   Garnish with fresh parsley or dill before serving.

Treat your ingredients with care...

• Zucchini — Choose firm zucchinis with smooth skin for the best results.
• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the filling mixture.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
• Serve the stuffed zucchinis with a side of fluffy basmati rice or warm flatbread.
• Experiment with different herbs and spices to customize the flavor profile according to your preferences.
• If you prefer a spicier kick, add a pinch of chili flakes to the filling mixture.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Stuffed Zucchini in Caspian Style as a main course accompanied by a fresh salad or a side of yogurt cucumber dip. The dish can be enjoyed hot or at room temperature.

Presentation advice

Arrange the stuffed zucchinis on a platter, garnished with a sprinkle of fresh herbs. Drizzle the yogurt sauce over the zucchinis for an attractive presentation. Serve with a side of basmati rice or warm flatbread.