Meat stuffed Zucchini Pots

This recipe reminds me of my mom. She use to make this with Bell Peppers. It looks pretty and so makes a great addition to a party table too.

I personally prefer Zucchini because it holds itself better than Bell Peppers. But if you do use Bell Peppers take them out of the oven in about 20 to 25 minutes before the Zucchini becomes too limp and loose color.



Here's what you'll need.

5 to 6 Zucchini- You can use the long ones too and make zucchini boats instead
500 grams of ground meat (turkey/ beef, chicken)
1 onion medium - chopped fairly fine.
1 garlic - mashed to a paste.
1/2 inch ginger - (press thru a garlic press and use only the juice)
1 tbsp - spice mix (see below for details)
1 tblsp lemon juice
1 tomatoe - medium - De-seeded and chopped.
1/4 cup chopped Cilantro
Salt and Pepper to taste.



Method: 
Spices Mix - 1/4 tsp Cumin powder and 1/4 tsp of cinnamon powder is all you need really.

Here I am also using - 1/4 tsp Coriander powder,, 1/8 tsp turmeric powder, 1/8 tsp Chilli powder.
You can adjust the spices to your preference.

Clean and wash the Zucchini well.

Cut the top caps - dont' throw them.

Use a melon corer or teaspoon to remove the inside white part. Not too much.
Note:  You can add the white part to the meat mixture but I think it makes the mixture too soggy so I do not. I use them for my soup instead.

Place the Zucchini pots in a baking tray.

 In a dry skillet, add the ground meat.

 Break the meat apart and brown on high. Don't burn it..!
Remove and set aside.

 Add 1 tbsp of Canola oil to the skillet and cook onions for about 2 minutes

Add ginger and garlic - stir another minute.

 Add the spices and 2 tbsp of water.

Saute for two minutes
Add Salt and Pepper to taste.

 Add chopped tomatoes and cilantro.

 Add Lemon juice. Saute for two more minutes..

You filling mixture is ready.. 
Do not over cook or the tomatoes will get too soft.
Taste it to check for salt and flavors..

 Fill your Zucchini pots.

 Add 1/4 cup water to the baking pan

 Place in a preheated oven at 190C for 35 to 40 minutes.
During cooking check to see if there is water in the  pan . The water aids in cooking but you do not water to flood the vegetables as well.
I added about two tbsp more water..

 and that's it.....!

Serve with some oven baked potatoes or flavored rice.
My kids love the filling but still haven't got them to eat the Zucchini.
My son's saves the zucchini for me... saying - mama let's share, I will eat the inside and you eat the out side...Cool strategy lol!


Enjoy!
Thanks for stopping by.