Pitcairn Islands-style Stuffed Zucchini

Ingredients

In this adaptation, we infuse the traditional Lebanese dish, Mfaraket koussa, with the tropical flavors of the Pitcairn Islands. We incorporate local ingredients such as tropical fruits and coconut milk, which add a unique twist to the original recipe. The spices are also adjusted to reflect the flavor preferences of the Pitcairn Islands cuisine, resulting in a fusion dish that celebrates the best of both worlds. We alse have the original recipe for Mfaraket koussa, so you can check it out.

• 4 medium zucchinis 4 medium zucchinis
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 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 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup diced pineapple 1/2 cup diced pineapple
• 1/2 cup diced mango 1/2 cup diced mango
• 1/4 cup raisins 1/4 cup raisins
• 1/4 cup shredded coconut 1/4 cup shredded coconut
• 1/4 cup coconut milk 1/4 cup coconut milk
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 16g, 10g
• Protein: 30g
• 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 skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. 4.
   Add the chopped onion, minced garlic, and the reserved zucchini flesh to the skillet. Cook until the onion is translucent.
5. 5.
   Stir in the ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
6. 6.
   Remove the skillet from heat and add the diced pineapple, diced mango, raisins, shredded coconut, and coconut milk. Mix well.
7. 7.
   Fill each hollowed zucchini shell with the beef and fruit mixture.
8. 8.
   Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, or until the zucchinis are tender and the filling is cooked through.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Zucchini — Choose zucchinis that are firm and free from blemishes. The size of the zucchinis should be medium to ensure they can hold the filling properly.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. If desired, you can substitute ground beef with ground turkey or chicken for a lighter alternative.
• Pineapple and mango — Use fresh fruits for the best flavor. Ensure they are ripe but still firm to maintain their texture during cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the filling mixture.
• Serve the stuffed zucchinis with a side of steamed rice or quinoa for a complete meal.
• If you prefer a vegetarian option, replace the ground beef with cooked lentils or chickpeas.
• Experiment with different tropical fruits such as papaya or guava for a unique twist.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.

Serving advice

Serve the Pitcairn Islands-style stuffed zucchini as a main course accompanied by a fresh green salad. The vibrant colors of the dish will make it an eye-catching centerpiece on the dining table.

Presentation advice

Arrange the stuffed zucchinis on a platter, garnish with fresh cilantro, and sprinkle some shredded coconut on top for an extra tropical touch. The contrasting colors of the zucchinis, filling, and garnish will make the dish visually appealing.