Polneti Tikvicki
Stuffed Zucchini with Meat
A classic Macedonian comfort food, Polneti Tikvicki features hollowed-out zucchinis generously filled with a savory mixture of ground meat, rice, and aromatic spices, then baked in a rich tomato sauce. This dish is hearty, flavorful, and a beloved staple in Macedonian households.
🧂 Ingredients
- 6 large Zucchini
- 300 g Ground beef
- 200 g Ground pork
- 1.5 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 150 g Rice(short-grain)
- 500 ml Tomato juice
- 1 tsp Red paprika
- 1 tbsp Vegeta (or other seasoning)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 4 tbsp Olive oil
- 0.25 cup Fresh parsley(chopped)
👨🍳 Instructions
- 1
Prepare the zucchini: Wash the zucchinis, cut them in half lengthwise, and carefully scoop out the insides, leaving about a 1/2-inch thick shell. Reserve the scooped-out zucchini flesh.
💡 Tip: Ensure the shells are sturdy enough to hold the filling. - 2
Prepare the filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground beef and pork to the skillet. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.
- 4
Stir in the uncooked rice, reserved zucchini flesh (finely chopped), red paprika, Vegeta, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
- 5
Preheat oven to 180°C (350°F).
💡 Tip: Ensure oven is fully preheated before baking. - 6
Stuff the zucchini shells generously with the meat and rice mixture. Arrange the stuffed zucchinis in a baking dish.
💡 Tip: Don't overstuff, as the rice will expand. - 7
Prepare the sauce: In a blender, combine the tomato juice, remaining 2 tablespoons of olive oil, and a pinch of salt and pepper. Blend until smooth.
💡 Tip: You can also use a food processor or an immersion blender. - 8
Pour the tomato sauce over the stuffed zucchinis in the baking dish. Add enough water to come halfway up the sides of the zucchinis.
💡 Tip: This will help steam the zucchinis and cook the rice. - 9
Cover the baking dish with aluminum foil and bake for 1 hour.
- 10
Remove the foil and bake for another 30 minutes, or until the zucchinis are tender and the sauce has thickened and is slightly browned.
💡 Tip: If the tops start to brown too quickly, you can loosely tent with foil. - 11
Garnish with fresh chopped parsley before serving hot.
💡 Tip: Serve with a dollop of yogurt or sour cream if desired.
💡 Pro Tips
- ✓For a richer flavor, you can add a finely chopped tomato to the filling.
- ✓If you prefer a spicier dish, add a pinch of red pepper flakes to the filling.
- ✓Ensure the zucchini shells are not too thin to avoid them falling apart during cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian version: Omit the meat and add sautéed mushrooms, spinach, and more rice or bulgur wheat.
- Add a layer of sliced fresh tomatoes on top of the filling before baking.
- A tablespoon of tomato paste can be added to the sauce for a more intense tomato flavor.