Stuffed Zucchini (Etli Kabak Dolma) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 40 minutes | 40 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 zucchini | 1 quantity stuffing | 1 tomato, sliced horizontally |
| 1 tsp tomato paste | 1 Tbsp butter | garlic yogurt, to serve |
| 1 | Wash the zucchini then cut them in half lengthwise. With a teaspoon, scoop the flesh out from inside without tearing the skin. |
| 2 | Fill each zucchini half quite tightly with the stuffing. Place a tomato ring on each one and pack them firmly in a suitable sized saucepan to prevent them moving while cooking. |
| 3 | Add enough water to cover the vegetables, stir in the tomato paste and butter, cover, and cook for 25 minutes over medium heat. Serve hot with garlic yogurt. |