Serve over (gluten) couscous or bulgur pilaf OR gluten-free quinoa, amaranth, buckwheat or any plain rice (white, brown, basmati, etc.)
Zucchini plant forms blossoms, which produces the zucchini. But the blossoms can be eaten by themselves either raw, fried, or cooked.
Kablama bi Banadora (Arabic)
Makes 6 zucchini
Preheat the oven to 350F (175C)
A. Filling:
2 Tbs. (30 g) organic toasted pine nuts
1 Tbs. (15 ml) extra-virgin olive oil
1/2 pound (225 g) organic ground lamb or chicken
1 1/2 cups (300 g) diced onions
1/4 tsp. (1,25 g) each: black pepper and cinnamon
1/2 tsp. (2,5 g) allspice
1. Spread the pine nuts over a foil-lined baking sheet and toast for 5-7 minutes or until golden brown. Set aside.
2. Add the oil to la skillet over medium-high heat.
3. Add the meat and cook while breaking it into small pieces.
4. Once the meat is not pink in the center, reduce the heat to medium-low.
5. Add the onions and spices. Sauté until onions are tender.
6. Mix the pine nuts with the filling and transfer to a dish.
7. Set aside to cool.
B. Zucchini:
6 organic zucchini, room temperature
1 29-ounce can (870 g) organic tomato sauce
1 cup (200 g) chopped organic tomatoes
1. Cut each zucchini into 4-inch (10 cm) length.
2. Hold the zucchini and core the inside to about 1/2 inch (125 mm) away from the bottom.
(a) Keep a thin wall around the vegetable.
3. Remove and save the inside pulp to add to another dish or to a salad.
4. Place the hollowed zucchini on a dish and seal it with paper towel.
5. Place the dish in the microwave on high for 3 minutes.
6. Remove and set aside and let it steam for 5 minutes.
7. Remove the paper towel and turn them upside down so that the liquid can drain out. IT Will BE HOT.
8. Combine the tomato sauce and the chopped tomato in a skillet.
9. Cover and cook over medium-high heat for 8 minutes, stir.
Meanwhile...
10. Pack the filling into the hollowed zucchini all the way to the bottom and up to the top.
(a) Do not press so hared that it burst.
11. Reduce the heat of the tomato sauce to low.
12. Stir in any leftover filling.
13. Place the stuffed zucchini in the skillet.
14. Cover and simmer for 30 minutes.
(a) Turn the zucchini every once in while.
(b) Do not bring to a boil.
15. Serve over one of the above rice/couscous etc. items.
-modified Classic Lebanese Cuisine
Zucchini plant forms blossoms, which produces the zucchini. But the blossoms can be eaten by themselves either raw, fried, or cooked.
Only the female blossoms (left) produced fruit, so harvest most of the male flowers (right).
