A filling main dish where zucchini is stuffed with a ground-meat rice filling and cooked in a tomato broth. This classic dolma, served with garlicky yogurt, is one of the most beloved dishes of summer tables.
Cut off the ends of the zucchini and hollow them out with a scooping spoon, leaving about half a centimeter of flesh on the sides.
Knead together the ground meat, washed rice, onion, tomato paste, parsley, salt, and black pepper in a bowl to combine.
Fill the zucchini two-thirds full with the filling. Caution: Do not overfill, as the rice will swell and crack the zucchini.
Arrange the zucchini in a pot, add the grated tomato and hot water, press down with an inverted plate, and cook over low heat until the rice and zucchini soften.
Serve the hot dolma with garlicky yogurt.
Important: When hollowing out the zucchini, don't thin the walls too much or they'll fall apart while cooking; leave about half a centimeter of flesh. Fill the stuffing to about two-thirds full, since the rice will expand. Contains ground meat; the yogurt served alongside contains milk.
Don't throw away the scooped-out zucchini flesh; you can sauté it with ground meat and add it to mücver (zucchini fritters) or menemen for your next meal, so nothing goes to waste.
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