Lebanese Cuisine/Annisa Helou 1994

Vegetarian Stuffed Zucchini (Mehshi Koosa bil-Zeyt)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
about 3-1/2 lb small white or young green zucchini, approximately 24 salt vegetarian stuffing
2 large ripe tomatoes, peeled and sliced



1 Core the zucchini.
2 Prepare the vegetarian stuffing, and line the bottom of a casserole, large enough to fit the zucchini half-standing comfortably, with the sliced tomatoes. Drain and rinse the zucchini under cold water, then fill, arrange and cook following the same instructions as in stuffed eggplants.
3 Take off the heat, keep covered and leave to cool before lifting them out of the pan gently. The best way to lift the soft, cooked zucchini intact is to use both your hand and a spoon. Pull away one zucchini at a time with your hand and a spoon. Pull away one zucchini at a time with your fingers, gently slide a spoon underneath it and lift holding it against the spoon with your fingers. Arrange on a serving platter and either discard the cooked tomatoes and sauce or serve on the side. Serve at room temperature.
4 You can also stuff small eggplants in the same way (mehshi batinjen bil-zeyt). Use about 2-1/2 pounds of small eggplants (approzimately 24; they weigh less than zucchini, and follow the recipe as above.

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