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1
You need the long and plump zucchini variety for this recipe.
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2
Take your zucchinis, wash off the sticky, prickly layer on the outside and cut in half.
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3
Cut off and level the ends so they can stand somewhat upright in the pot.
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4
Carefully scoop out the insides leaving enough inside at the bottom.
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5
Keep the insides for fritter making (recipe to follow)!
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Set aside.
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7
Put the ground beef, uncooked, in a bowl and add the rice, salt and pepper.
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Puree the tomato ( I use a hand grater) and dump that into the bowl.
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9
Get some gloves on or just use your bare hands to knead the mixture until it is fully incorporated.
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10
Take a spoon (or use your fingers, like me) and fill each zucchini 3/4 to the top.
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Be careful not to fill it all the way, as the rice and meat will expand as they cook and your dolma will overflow.
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Sit them upright as you fill and be careful not to let them topple over.
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13
It is ok if it is a tight squeeze; this should be a little tight at first.
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Pour the water mixed with the tomato paste and olive oil over and around the dolmas, making sure you get some in the tight cracks around the zucchinis.
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The liquid should be about halfway up the side of your zucchinis.
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If not, add more water.
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Place a china or porcelain plate over the dolmas and cover with the lid.
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The plate will weigh them down and keep them from falling apart.
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Now, start this at a high heat.
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Once the liquid starts to bubble, turn it all the way down.
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Simmer for 20-25 minutes.
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Your dolma is done when you can insert a small fork with ease into the side of the zucchini.
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Serve hot.
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24
This is traditionally served with a spoonful of cold, plain yoghurt to contrast the warmth of the dish.
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25
But it is also great alone with some of the juices spooned over top.
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*Vegetarian note : If you would like to try this recipe without meat, then the filling should consist of 1 cup rice, salt, pepper, pine nuts, chopped parsley and dried cranberries!
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27
You would cook it the same way by adding an extra teaspoon of olive oil and omitting the tomato paste from the liquid, but serve it cold with a squeeze of lemon.
