Vegan Stuffed Zucchini
Vegan stuffed zucchini is enjoyable to eat both hot and cold. I strongly recommend you to consume it by drizzling garlic yogurt on it. Because this way it creates a perfect combination.
Ingredients
- 21 small sized zucchinis (I used 13 small zucchinis and 8 small peppers)
For Stuffing:
- 1 big onion (finely chopped)
- 12-13 cloves of garlic (finely chopped)
- 2 tbsp pepper paste (heaping spoon)
- 2 tbsp tomato paste (heaping spoon)
- 2 tbsp chili pepper flakes (I used Aleppo chili flakes)
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp pomegranate molasses
- ¾ cup olive oil
- 3 cups white rice
While Cooking:
- 1 tsp lemon salt (or juice of 1 lemon)
- 2 tsp salt
- boiling water (as much as it takes)
Instructions
- Wash zucchinis well. Cut off the stem parts of zucchinis. Then cut a slice to use as a lid later, set aside.
- Hollow out the inside of the zucchinis. Sprinkle some salt and pepper to the zucchinis you carved.
- For the stuffing, wash the rice thoroughly. Add finely chopped onion, garlic, tomato paste, spices, pomegranate molasses and olive oil to a mixing bowl. Add rice and mix. You don’t need to cook the stuffing before filling it.
- Fill the mixture you prepared into the zucchinis you carved. Since the rice will cook and swell, you only need to fill it halfway.
- Arrange the stuffed zucchinis in the pot upright.
- Cover the stuffed vegetables with a stuffed (dolma) press stone or a porcelain plate like me. Put salt and lemon salt on the back of the plate and pour boiling water over it. This way they are distributed evenly throughout the pot. The boiling water should cover the zucchinis.
- Put the lid on, bring it to a boil and reduce the heat. Check the doneness after 1 hour. The stuffed vegetables in the picture were cooked in 1 hour and 15 minutes.
Notes
***Note:Carve zucchinis thin. If you carve the zucchini thickly, it will be difficult to cook. You can also use tomato slices instead of zucchini slices as a lid, it’s up to your preference.