Greek Stuffed Zucchini
Greek is not my favourite ethnic food, but there seems to be a big community here in Halifax. In early July there is the Greek Fest down the road from us at the Greek Orthodox Church. I have not been there, but I do go to a Greek corner store to get my kalamata olives & Greek olive oil. Yesterday we were in a different part of town and decided to go to Cousins Restaurant. I decided to have the Greek combo plate, because I couldn’t make up my mind whether to have the moussaka or the souvlaki, so have both with a stuffed green pepper & salad … um good.
Cousins Restaurant, corner of Robie & Lady Hammond, Halifax, NS
I am including a Greek dish that I have main many times and is very good. It may be a bit late in the season to get big zucchini, but hey, keep it in mind for next year … when your neighbour gives you those huge courgettes.
The ingredients are ;
- 4 pounds medium to large zucchini
- 1 1/4 pounds fresh tomatoes, chopped (or use canned)
- 5 cloves garlic, chopped
- 1 large onion, chopped
- 3/4 cup parsley, chopped
- Sea salt and freshly-ground black pepper
- 3 cups cooked brown rice – (i always use white basmati)
- ½ cup grated cheese – (your choice)
- 1 tsp salt
- ½ tsp sugar
- 2 tbsp currants or sultanas, or not if you don’t like them
- 3/4 cup ground almonds
- 1/4 cup pine nuts
- Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of oil, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated.
- When cool, add cheese, currants, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.
- Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven.
- May be served hot or cold.
Commenting is closed for this article.