It was the weekend, so I decided it was finally time to try stuffed zucchini again – specifically, Lebanese Stuffed Zucchini. These stuffed zucchini involved hollowing out the zucchini so that you could put a meat-rice mixture inside; after that, you cooked them on the stove for at least an hour. This was not something I could make after work without starving before it was ready to eat.
I had a giant zucchini, so I cut it into about 6 pieces and then hollowed it out. I had more hamburger than the recipe called for, so I made about 30% extra filling, which required more zucchini, so I had to use another one as well. I cooked the onion and garlic on the stove before mixing some of it with the hamburger and rice, as per recipe instructions. My allspice wasn’t finely ground because I used a mortar and pestle since my grinder was dirty and I didn’t feel like washing it.
Not all of the zucchini fit on the bottom of the pan; I had to fit 3 in a second layer on top. This meant that they cooked, but they didn’t get to cook in the tomato sauce. I forgot to add the lemon juice at first when I served it, but I drizzled a little on after I started eating it.
This was okay. I actually didn’t like the allspice in it, and I’m not sure if that was because it wasn’t finely ground so it was stronger than it should have been. The presentation was nice; it’s fun to serve something like this because it’s obvious that it took a little time to stuff the zucchini.
There was nothing wrong with this recipe at all. I just wasn’t interested in eating it more than once – that’s why I made Alex eat the leftovers. Give this recipe a try if you’d like, but I’ll be on the lookout for a slightly different recipe that satisfies me a little more.