Bulgarian Stuffed Zucchini with Herbs and Yogurt

Name: Bulgarian Stuffed Zucchini with Herbs and Yogurt
Prep time: PT30 minutes
Cook time: PT45 minutes
Total time: PT1 hour 15 minutes
Yield: 4
Cuisine: Bulgaria
Ingredients: 4 medium Zucchini (about 8 inches long); 3 tbsp Olive oil; 1 medium Onion (finely chopped); 2 cloves Garlic (minced); 1 cup Rice (uncooked, medium-grain); 0.25 cup Fresh dill (chopped); 0.25 cup Fresh parsley (chopped); 2 tbsp Fresh mint (chopped (optional)); 1 tsp Paprika; undefined Salt (to taste); undefined Black pepper (to taste); 1.5 cups Water or vegetable broth; 1 cup Plain yogurt (for serving); 1 clove Garlic (for yogurt sauce) (minced (optional))

Tender zucchini boats filled with a savory mixture of rice, herbs, and sometimes ground meat, baked until tender and traditionally served with a cooling yogurt sauce.

準備時間30 minutes

調理時間45 minutes

合計時間1 hour 15 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Preheat oven to 190°C (375°F). Grease a baking dish with a little olive oil.
💡 プロのコツ: Using a baking dish that fits the zucchini snugly helps them stand upright.
2
Wash the zucchini and trim off the ends. Cut each zucchini in half lengthwise. Carefully scoop out the flesh from the center of each half, leaving about a 1/4-inch border to create a boat. Chop the scooped-out zucchini flesh and set aside.
💡 プロのコツ: Be careful not to scoop too deep, or the zucchini boat will be too thin.
3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and the reserved chopped zucchini flesh, and cook for another 2 minutes.
💡 プロのコツ: This step softens the vegetables and adds depth of flavor to the filling.
4
Stir in the uncooked rice, chopped dill, parsley, mint (if using), paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
💡 プロのコツ: Toasting the rice briefly can enhance its nutty flavor.
5
Add the water or vegetable broth to the skillet. Bring to a simmer, then cover and cook for about 5 minutes, or until the liquid is mostly absorbed and the rice is partially cooked.
💡 プロのコツ: The rice will continue to cook in the oven, so it doesn't need to be fully cooked at this stage.
6
Spoon the rice filling generously into each zucchini boat. Place the filled zucchini boats in the prepared baking dish.
💡 プロのコツ: Pack the filling gently but firmly.
7
Drizzle the remaining 2 tablespoons of olive oil over the zucchini boats. Pour the water or vegetable broth into the bottom of the baking dish.
💡 プロのコツ: The liquid in the bottom of the dish helps to steam the zucchini and prevent them from drying out.
8
Cover the baking dish tightly with aluminum foil. Bake for 30-35 minutes, or until the zucchini is tender when pierced with a fork.
💡 プロのコツ: Remove the foil for the last 5-10 minutes if you prefer a slightly firmer texture on top.
9
While the zucchini bakes, prepare the yogurt sauce by mixing plain yogurt with minced garlic (if using) and a pinch of salt.
💡 プロのコツ: Let the yogurt sauce sit for a few minutes for the flavors to meld.
10
Serve the stuffed zucchini warm, with a generous dollop of the yogurt sauce on the side or drizzled over the top.

調理履歴を記録する

💡 プロのコツ

✓For a richer filling, you can add cooked ground meat (pork or beef) along with the rice.
✓If you can't find fresh mint, you can omit it or use a pinch of dried mint.
✓Ensure the zucchini are relatively firm and not too watery for the best results.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a handful of crumbled feta cheese to the rice filling for a salty tang.
Incorporate other vegetables like finely chopped bell peppers or mushrooms into the filling.
For a vegan version, omit the yogurt sauce or use a dairy-free yogurt alternative.