Stuffed Zucchini with Meatballs

Hello Dear Friends,

There are a lot of comments about the Cretan squash that it usually comes out bitter. It happened to me in one of the recipes I made years ago and I squinted myself. this recipe stuffed zucchini with olive oil recipe and You can find it at this link :)

Below that recipe are some comments from my readers. One of them is to choose light colored ones when choosing squash. Dark colored ones may be more painful. The other is that the bitterness comes from the skin of the pumpkin and if it is completely peeled, this problem will not occur. I did after Cheese Cretan Zucchini I had no problems with filling it.

Now I looked at the recipes, I looked at the dates. The zucchini in this recipe were also the most delicious I've ever eaten. The color was much lighter than the others, but I did not peel them. As always, I did it all. My conclusion from this situation is that the squash that comes out in mid-April is sweet and gets bitter towards the end of summer. In other words, I don't think that what you cook in April-May-June will be bitter.

Moon! Don't ask if a zucchini is talked about that much :) When it is cooked and bitter, one's appetite is left in the crop.

The zucchini I cooked and its stuffing were delicious, we ate it with yoghurt at the same meal :)

I highly recommend you try it before you get time. Depending on the size of the zucchini, the mortar will be between 5 and 8 full.

Video Description of the Recipe:

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Ingredients for Meatballs Stuffed Zucchini Recipe

• 5-6 balls of zucchini (cretan squash)
• 200 g ground beef medium fat
• 1 teaspoon of rice
• 1 tablespoon tomato paste mixed pepper
• 1 medium onion
• dried mint
• Salt
• Black pepper
• 2 tablespoon of olive oil
• Quarter bunch of parsley

For the sauce:

• 2 and a half cups of water
• 1 tablespoon tomato paste mixed pepper
• Salt
• dried mint
• 1 tablespoon of olive oil

How to Make Meatball Stuffed Zucchini Recipe?

1. Take the minced meat in a deep bowl, pass the onion through the rondo and add it to the minced meat.
2. Add the rice to the bowl. Add tomato paste, black pepper, salt, dried mint and parsley you have passed through the rondo.
3. Add the olive oil and mix the minced meat thoroughly.
4. Cut off the tops of the squash so that they are the lids.
5. Take out the insides with the help of a pumpkin cutter and salt them by taking some salt in your hand.
6. Make a few holes in the ball pumpkins you have hollowed out.
7. Fill the zucchini you put in the pot with ground beef, without compressing it too much.
8. Cover the upper parts you have set aside as lids.
9. Add the sauce you prepared to the pot and cook for about (40-45) minutes until the zucchini softens.