Stuffed zucchini

This recipe evokes directly to my childhood. It was my favorite food, and my mother prepared it masterfully with a variant of round zucchini . In Argentina, the huge mass of immigration in turbulent times of the twentieth century has left a great cultural mix and an immense culinary heritage, including Turkish food.

Ingredients for 4-6 people

  • 1kg of zucchini without stem.
  • 2 tomatoes cut into slices.
  • 150 ml of extra virgin olive oil.
  • 300 ml of water.
  • 1 teaspoon of sugar
  • Salt to taste.

For the filling

  • 350 g of onion cut into rings.
  • 3 tablespoons of extra virgin olive oil.
  • 2 cloves of garlic, large, chopped.
  • 1 handful of chopped parsley
  • 350 g of tomato without seeds and diced.

Preparation in 4 steps

  1. Wash the zucchini, dry them and let them drain for about 30 minutes so they are tender.
  2. Prepare the filling. Heat the olive oil in a large skillet over medium heat and sauté the onion rings until tender but not browned. Add the garlic and stir 1 more minute. Remove the pan from the heat and add the tomato and parsley. Add salt to taste and stir.
  3. Make a hole in the end of a zucchini and, carefully, remove the pulp trying not to pierce the skin. Fill the zucchini with the onion and tomato mixture.
  4. Place the tomato slices in a large saucepan and place the zucchini on top. Mix the olive oil with 300 ml of water, sugar and a little salt. Cover the saucepan hermetically and let it simmer 1 and 1/2 hour until tender. Serve at room temperature.
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