Assyrian Stuffed Zucchini

Ingredients

While the original Maltese dish, Qaqoċċ mimli, features a stuffing made with Maltese sausage and breadcrumbs, the Assyrian adaptation replaces these ingredients with a mixture of ground meat, rice, herbs, and spices. The Assyrian version also incorporates Assyrian spices and flavors, such as cumin, coriander, and sumac, to give the dish its distinct Assyrian taste. We alse have the original recipe for Qaqoċċ mimli, so you can check it out.

• 6 medium zucchinis 6 medium zucchinis
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1/2 cup (100g) long-grain rice 1/2 cup (100g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon sumac 1/2 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (235ml) water 1 cup (235ml) water

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the zucchinis and hollow them out using a spoon, leaving about 1/4 inch thick shells. Reserve the scooped-out flesh.
3. 3.
   In a large bowl, combine the ground meat, rice, onion, garlic, parsley, mint, cumin, coriander, sumac, salt, and pepper. Mix well.
4. 4.
   Stuff each zucchini with the meat and rice mixture, pressing it firmly.
5. 5.
   Heat the olive oil in a large oven-safe skillet over medium heat. Add the reserved zucchini flesh and cook for 5 minutes.
6. 6.
   Place the stuffed zucchinis in the skillet, standing upright. Pour the tomato sauce and water over the zucchinis.
7. 7.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
8. 8.
   Bake for 45 minutes to 1 hour, or until the zucchinis are tender and the filling is cooked through.
9. 9.
   Serve the Assyrian Stuffed Zucchini hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Zucchini — Choose firm zucchinis with smooth skin. Avoid overly large zucchinis as they may be watery. Hollow out the zucchinis carefully to maintain their shape while stuffing.
• Ground meat — Opt for lean ground beef or lamb for a healthier option. Make sure the meat is well-seasoned and cooked thoroughly.
• Sumac — Sumac adds a tangy and slightly citrusy flavor to the dish. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• To prevent the zucchinis from tipping over while baking, you can place them close together in the skillet or use aluminum foil to create a stable base.
• For a spicier version, add a pinch of cayenne pepper or Aleppo pepper to the meat and rice mixture.
• Serve the Assyrian Stuffed Zucchini with a dollop of yogurt or a squeeze of lemon juice for an extra burst of freshness.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Assyrian Stuffed Zucchini as a main course accompanied by a fresh salad and warm bread. It can also be served as part of a mezze platter or as an appetizer for a larger Assyrian feast.

Presentation advice

Arrange the stuffed zucchinis on a platter, drizzle some of the tomato sauce over them, and garnish with fresh herbs such as parsley or mint. The vibrant colors of the zucchinis and the rich tomato sauce will make for an enticing presentation.