Stuffed Zucchini with Olive Oil

You may remember my adventure that started with the idea that I was going to make stuffed peppers recently and my return from the market without buying peppers. When there was no peppers, it was stuffed zucchini :)

For some reason, I never had the opportunity to share the stuffed zucchini recipe. Of course, the effect of the busy week on this is also great. When I say meetings and shootings, I come home quite late for 2 evenings. I haven't had the opportunity to go to the market yet this week :(

Anyway, many people like stuffed zucchini with minced meat, but I'm a fan of olive oil. Moreover, if there are no currants and peanuts, I can squint at the stuffing.

Love…

Ingredients for Stuffed Zucchini with Olive Oil

• 1 kg. zucchini
• 1,5 cups of rice
• 2 medium onion
• 2 tablespoons of currants
• 2 tablespoon of peanuts
• 2 teaspoons of mint
• 1 teaspoon cinnamon,
• 1 teaspoons of allspice
• 2 sugar cubes
• 1 glass of olive oil
• salt

To prepare the zucchini:

• 3-4 tomatoes

How to Make Stuffed Zucchini with Olive Oil Recipe?

1. Wash the rice and let it drain. Chop the onions finely.
2. Put the olive oil in the pot and add the onions and peanuts on it when it gets hot.
3. Add salt and sugar and fry the peanuts on low heat until they turn pink.
4. Add the drained rice to the onions and continue to fry for 10 minutes on low heat.
5. Add currants and 1 glass of water to the rice and mix. When it starts to rattle, turn off the stove and let it brew. After brewing, add the spices and mix again.
6. Cut off the stems of the zucchini, straighten the heads slightly and scratch the skin with the help of a fork.
7. Fill the carved pumpkins with the mortar you prepared and arrange them in the pot so that there is no space.
8. Cover them by cutting a lid from the tomatoes. After applying the same process to all the zucchini, add enough water to reach half of the zucchini in the pot.
9. Cook the dolmas on low heat until the zucchini is soft and the rice is cooked.
10. Transfer the cooked zucchini to a serving plate and cool. Sprinkle with dill and serve with lemon wedges.