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Stuffed Zucchini Recipe
Prep Time | 30 minutes |
Cook Time | 40 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 medium Green zucchini
- 1 medium Yellow zucchini
- 1 tablespoon olive oil
- 1 small eggplant
- 1 teaspoon Garlic crushed
- 3/4 cup Tomato finely chopped
- 250 grams Mutton mince
- 3 tablespoons Rice soaked
- Salt to taste
- 1/2 teaspoon All spice powder
- 1/2 teaspoon black pepper powder
- 1 tablespoon butter
- 1/4 teaspoon cinnamon powder
Ingredients
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Instructions
- Heat olive oil in a non-stick pan.
- Halve green and yellow zucchini and scoop out from the centre to make a hollow. Halve eggplant and scoop out from the centre to make a hollow.
- Add garlic to the pan and sauté for half a minute. Add half the tomatoes and ½ cup water and mix well. Cover and cook till the tomatoes are soft.
- Mix mutton mince and rice in a bowl. Add salt, ¼ tsp all spice powder and mix well. Add remaining tomatoes, ¼ tsp pepper powder and mix again.
- Stuff the hollowed zucchini and eggplant with mutton-rice mixture.
- Add butter to the pan. Add cinnamon powder, remaining all spice powder, remaining pepper powder, salt and mix well. Place stuffed zucchini and eggplant in the pan. Add 2 cups water. Cover and cook on medium heat till the rice and mutton are fully done.
- Transfer onto a serving platter and serve immediately.