This is a wonderful dish from Antakya (Antioch), where my roots are from, and an exciting way to cook zucchini. Traditionally, the locals in Antakya would stuff the zucchini as a whole and they would lightly brown them before cooking with the sauce. I prefer cutting the zucchini in half and lengthways and baking them; healthy, delicious and pretty to have on the plate. You can prepare this dish ahead of time and the leftovers freeze beautifully. Please save the flesh of the zucchini that you scooped out. They are delicious cooked in bulgur pilaf with zucchini.
How wonderful to share the food with friends and family. Living abroad and changing locations often, cooking and sharing food have been my salvation and a wonderful way of meeting new folks, making new friends. I hope you enjoy the recipes with friends and family and give yourself and everyone the gift of good food 🙂
Preparation time: 20 minutes Cooking time: 50-55 minutes
3 chunky zucchini/courgette
250gr/9oz ground (minced) lean beef or lamb
1 onion, finely chopped
3-4 cloves of garlic, crushed and finely chopped
200gr/7oz (1/2 can of) chopped tomatoes
200gr/7oz (1/2 can of) cooked chickpeas, rinsed
30ml/2 tbsp. pomegranate molasses, nar eksisi
30ml/2tablespoons olive oil
120ml/4fl oz/ 1/2 cup water
15ml/1tablespoon tomato paste
5ml/1teaspoon dried mint
5ml/1 teaspoon red pepper flakes
Salt and ground black pepper to taste
120ml/8fl oz plain yoghurt
1-2 garlic cloves, crushed with salt and finely chopped
Preheat the oven to 180F/350C/Gas 4
Cut the zucchini in half and then in lengthways. Using a dessert spoon, carefully scoop out some of the flesh to create a cavity that is large enough to stuff (Please save the flesh of the zucchini that you scooped out. They are delicious cooked in bulgur pilaf).
Mix 1 tbsp. water with the pomegranate molasses and wash the inside of the courgettes with this mixture. Add the leftover of this delicious juice to filling mixture.
Heat the oil in a heavy pan. Stir in the onions and garlic and cook until light golden. Add the ground (minced) meat and sauté for a few minutes. Season with salt and pepper. Stir in the chopped tomatoes, left over pomegranate molasses sauce and the cooked chickpeas, mix well. Add the red pepper flakes and the dried mint, combine well. The filling is ready.
Place the zucchini in a greased baking tray. Take a spoonful of the filling and stuff the zucchini quarters. Take care not to over fill them. Dilute the tomato paste with the water and pour on the tray. Cover and bake in the oven for about 30 minutes. After this, uncover and bake for a further 10-15 minutes for a lightly browned finish.
In a bowl, mix the plain yoghurt and the garlic. Serve the stuffed zucchini hot, with the garlic yoghurt by the side. You can make a wonderful bulgur pilaf with zucchini using the flesh of the zucchini we scooped out; it complements this zucchini dish very nicely.