A hearty main dish of zucchini filled with seasoned ground meat and rice and simmered in tomato broth. Served with garlic yogurt, this classic is a favorite for summer meals.
Trim the ends and scoop out the centers with a melon baller, leaving about ½ cm of flesh around the sides.
In a bowl, mix the ground meat, rinsed rice, onion, tomato paste, parsley, salt, and black pepper.
Fill each zucchini two-thirds full. Do not overfill them; the rice will expand and may split the zucchini.
Arrange the zucchini in a pot. Add the grated tomato and hot water, then weigh them down with an inverted plate. Simmer over low heat until the rice and zucchini are tender.
Serve the stuffed zucchini hot with garlic yogurt.
Do not scoop the zucchini walls too thin, or they may fall apart during cooking; leave about ½ cm of flesh. Fill them only two-thirds full because the rice will expand. Contains ground meat; the yogurt served alongside contains milk. Allergen: Based on the ingredient list, this recipe contains milk and dairy products. Check packaged-product labels for other allergens.
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