Stuffed zucchini in tomato sauce — one of the tastiest traditional Levantine dishes loved by both young and old

Ingredients:

1 kg zucchini, medium or small size suitable for stuffing

Filling:

Short-grain (Egyptian) rice Finely minced meat (about 200 g meat per cup of rice) 2 tablespoons vegetable oil or ghee, as desired A pinch of salt A pinch of seven-spice blend A pinch of cinnamon Pieces of lamb, ribs, or beef steak, according to preference Tomato sauce

Preparation:

Hollow out the zucchini, wash them and drain well.
Prepare the filling: wash the rice and drain thoroughly.
Add the finely minced meat, salt, spices and oil or ghee to the rice and mix well until all ingredients are combined.
Stuff each zucchini about halfway.
In a pot: fry the pieces of meat you have with seasonings as desired, then arrange the stuffed zucchini in the pot and cover them with water mixed with tomato sauce and salt.
When the sauce comes to a boil, reduce the heat and leave the pot to simmer gently until the zucchini are tender.

This very tasty stuffed zucchini in tomato sauce recipe comes from a friend and cook on Shou Tabkhin Al-Youm:

Rana Jirgis

Click Rana’s name to visit her page on our site and enjoy all her recipes

For more of Rana’s delicious recipes see Roast Chicken with Potatoes

To make stuffed vine leaves and zucchini with lemon the way Rana does, see: Stuffed Vine Leaves and Zucchini with Lemon

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Stuffed Zucchini in Tomato Sauce

Prep checklist

Cooking notes