Ball of stuffed zucchini
Here are the balls of pumpkins I told you about yesterday. They are visually perfect, one's appetite is whetted when they see the cute balls on the table. It's also very pleasant to do, but I have bad news for you, it's a bit of a pain. Its flavor is not the kind of pumpkin we are used to, at first I thought it was my fault, or when I added it, but when I ate the bottom of the pumpkin, it was obvious that the bitterness came from the pumpkin. Since it was more than the stuffing I made, I added 2-3 small eggplants from the garden and cooked them together, I think they turned out sweeter. Now, are these pumpkins in general like this, or are the only pumpkins I bought bitter? I don't know because this was my first try. I would appreciate if there are friends who have tried it before and if they inform me. Love…
Ingredients for Stuffed Zucchini Recipe
- 5 balls of zucchini
- 1 medium onion
- 1 cups of rice
- 1 tea glass of olive oil
- 1 pieces of tomato
- Half a pack of peanuts
- 3-4 tablespoons of raisins
- half a lemon
- dry mint
- stuffed spring
- cinnamon
- black pepper
- sugar and salt
How to Make Stuffed Balls of Zucchini Recipe?
- Chop the onion and tomato a little finer than the food grade (you can pass the tomato through the rondo if you want).
- Put olive oil in a small saucepan, add the chopped onions and salt, and fry them until they turn slightly pink.
- Add tomatoes, rice, peanuts, raisins and any spices you like to the pinking onions.
- Fry the rice until it turns slightly transparent and remove from the heat.
- Wash the zucchini, peel the variegated leaves with a vegetable peeler, cut the stems 2-3 cm from below.
- Do not get too close to the shells, rub the inside of the pumpkins with a very small amount of salt and fill the stuffing mortar you have prepared.
- Arrange in the pan without leaving too much space (you can fill in eggplant and pepper with the remaining mortar).
- Add enough water to just cover half of the lids, you can add 1-2 tablespoons of olive oil to the water.
- Approximately 25 min. cook it but check the rice before taking it off the stove.
- Take the cooked zucchini on a serving plate, serve with plenty of dill and lemon.
what if this "add water just enough to pass half of the lids" thing is true? My lids float in water, I doubt that even if I cover them with a plate, the inside remains as it is =(
This is the Cretan squash..in order for this squash not to be bitter, you need to take the whole outside of the zucchini peeler with the serrated part. The peel part is bitter. The striped peel is not enough, if you peel it completely, it will fall apart. You have to scrape it with the serrated part.
My dear aunt and I are reading the Ramadan menus on your site and preparing meals. I'm so glad you have a site… :)) kissed a lot
rain
Mrs. Nehir, I'm relieved now :) Thank you very much :))
hello nilay lady, i tried stuffed zucchini for the first time yesterday.. i prepared it with lagoon, filled it with care and cooked it! but when it came to dinner, my wife and I looked at each other as soon as we tasted it because the zucchini was bitter. At first I thought it was a mistake in my blood, but it was not possible because I have searched so many sites for stuffing that I always make, I wonder if anyone has been in this situation and I saw you.. in the end, do not worry, it is not caused by you, pumpkins are bitter, my lady Nilay..
Thank you very much for the information you have given, Ms. Saadet. In this case, there may be 2 reasons why the pumpkins are bitter. Firstly, they are of another type, and secondly, they are cards :) From now on, I make sure that they are light-colored. Many thanks and love.
Well done nilay lady, the pumpkins I made were not dark colored like yours, they were light in color and did not have any bitterness.