Greek Stuffed Zucchini Halal Kolokithakia Yemista Gluten Free Recipes

GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)

Steps:

• Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
• You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
• Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
• Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
• Level opening neatly so that no filling comes out.
• Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
• Put in the stock cubes and the butter and cover.
• Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
• Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
• Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
• In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
• Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
• Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
• Taste, if it needs more lemon, add up to 1/2 more.
• This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
• When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
• Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.

VEGETARIAN GREEK STUFFED ZUCCHINI

Steps:

• Preheat the oven to 375*F.
• Lightly oil a baking sheet.
• Slice the zucchini in half lengthwise.
• With a paring knife, score the flesh about 1/2 inch deep.
• Place the cut sides down on the baking sheet.
• Sprinkle with the sherry and cover with foil.
• Bake for about 20 minutes, until yielding but still firm.
• While the zucchini bakes, make the sauce.
• Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
• Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
• Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
• Add the salt and pepper to taste.
• Cover and set aside.
• While the sauce is simmering, prepare the filling.
• Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
• In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
• Stir in the rice.
• When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
• Chop the flesh and add it to the filling.
• Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
• Bake, uncovered, for about 10 to 15 minutes.
• To serve, ladle some of the tomato sauce onto each plate.
• Place a stuffed zucchini on the sauce and top with grated feta.
• Garnish with oregano leaves, if you wish.
• Enjoy!

MUM'S YEMISTA (GREEK STUFFED VEGETABLES WITH RICE)

Steps:

• Cut off tops of tomatoes (retain them) and scoop out the pulp (retaining as well). Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the eggplants and with a spoon scoop out the pulp retaining as well. Cut the end of zucchini and also scoop out the pulp, retaining.
• Place the vegetables in a pan packed closely but not squashed.
• Take the pulp of all the vegetables and process it until pureed. Add in a bowl the rice,the vegetable puree, half of the olive oil, the garlic, the onion, the parsley, the spearmint, the salt and pepper. Mix using a spoon.
• Stuff all the vegetables and place the tops of tomatoes and peppers.
• Cut the potatoes to byte pieces and spread them between the vegetables.
• Sprinkle the breadcrumbs, salt again the vegetables and add the rest of olive oil. Combine 1 cup of water.
• Bake in a preheated oven at 375°F (180°C) for approx 1.5 hour.
• If you have leftover filling, add in the pan and put on the top some diced tomato. Its the best! I usually make more filling in order to have many plain rice!

KOLOKITHAKIA ME FETA (ZUCCHINI WITH FETA)

Steps:

• Heat oven to 400 degrees.
• Slice zucchini lengthwise into 1/2" thick slices. Sprinkle with salt, place in a colander and let stand until water drains, approximately 2 hours.
• Rinse zucchini and squeeze dry with paper towels.
• Coat each zucchini slice with flour.
• Place a layer of zucchini in a 9" square greased baking pan.
• Sprinkle with 1/3 of the Parmesan, mint and feta.
• Repeat layers of zucchini, cheeses and mint but save enough zucchini for a top layer.
• Sprinkle mozzarella over all.
• Top with a layer of zucchini.
• Pour oil over all.
• Bake for 45 minutes or until the zucchini is tender.
• Cool for 25-30 minutes. Cut into squares.
• Serve hot or at room temperature.

IRAQI STUFFED ZUCCHINI (COUSA MASHI)

Steps:

• Wash and hollow out baby zucchini's cutting tops off where the stems grow. Put all together in a large pot. Discard innards.
• Cut tops off bell peppers and remove seeds and membrane. Add to pot including tops. Discard innards.
• Mix ground beef (CW rinses and drains), white Basmati rice, chopped onion, chopped flat leaf parsley, sea salt, to taste & baharat.
• Stuff each vegetable until just about full pressing lightly to make sure there are no air pockets. If you press to hard the result will be too dry.
• Cork each vegetable with stem end cutting to fit if too large. Return each.
• vegetable to the pot in as even a layer as possible.
• Keep remaining filling to side as it will be used in the sauce.
• Add tomato paste to some water and mix (whisk works best) until no lumps remain. Add to pot along with more water until just over top of the vegetables, Add some extra bahrat spice mix to taste, sea salt, and bring to the boil.
• Cover and cook until partially done adding remaining filling (it shouldn't be a lot) to the surrounding liquid so that once cooked it will form a sauce not a dry rice dish. So if needed add more water/sea salt. Boil/simmer until done.
• Remove vegetables and arrange on a large platter, spoon sauce around.
• Enjoy!

GREEK STUFFED ZUCCHINI (HALAL)(KOLOKITHAKIA YEMISTA)(GLUTEN FREE

Steps:

• Wash zucchini and cut off stems and reserve them.
• Scoop out centers of zucchini with a small spoon or zucchini corer. (I use the opposite end of a spoon which may work better depending on the shape of your cutlery).
• Make corks from the reserved ends by trimming each.
• Rinse and set zucchini aside.
• Gently fry the onion in 1 tbs olive oil until soft.
• Mix onion into the meat with the rice, tomato paste, 2 tbs parsley, mint and cinnamon, bahrat, seasoning to taste with salt and pepper.
• Fill each zucchini with the meat mixture and cork closed.
• Place in layers in a pot, add chicken stock, the other 1 tbs olive oil and salt to taste.
• Invert a heavy plate on top of zucchini and cover tightly.
• Simmer gently for 1 1/2 hours.
• When cooked drain off stock carefully into a small pan.
• Reduce to 1 1/2 cups over heat and thicken with flour mixed to a paste with a little cold water.
• Let it boil for 1 minute.
• Beat egg whites in a bowl until stiff, add yolks and beat throughly, gradually beat in lemon juice, then boiling stock.
• Return sauce to the small pan and place over low heat stirring constantly until egg is cooked *** DO NOT BOIL ***.
• Arrange zucchini on warm serving dishes and spoon some sauce over them.
• Garnish with chopped remaining parsley and serve the rest of sauce in a jug.
• Serve this with mashed potatoes or Recipe #322603 used as a bed of rice and a fresh salad.
• Totally enjoy!