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Brown meat. Cook sliced zucchini (without peeling it) till tender but not mushy. Cook rice separately and drain.
Combine rice and ground beef and add to them allspice, cinnamon, salt and tomato sauce - reserving some of the tomato sauce to spread over the top.
In a casserole dish spread a layer of cooked zucchini slices. On top of them make a layer of the meat and rice mixture. Repeat procedure so that you have two layers of meat and rice and the top is a layer of zucchini again. Over the top spread the rest of the tomato sauce.
Bake in the oven just until hot all the way through.
Serve with chilled yogurt.
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xena69 3 years agoThe dish was flavourful, but I found the quantities to be a bit overestimated. I couldn't fit the whole thing in my largest casserole and ended up using only 3/4 of the meat and rice mix. Also, would have liked a baking temperature, I hate guessing.
ttimes 3 years ago
CompulsiveBaker 5 years agoOriginally this recipe was for stuffed zucchini. However, here they do not pick it small like they do in the Middle East, the result being that it is much harder to remove the insides of the zucchini, stuff it, and get it cooked, without the zucchini breaking. So we revised the recipe to a simpler style, but it lost flair in the translation. Another option is to make individual stacks of zucchini and the meat and rice mixture topped with an artistic splash of tomato sauce. :) You might also want to play with the allspice and cinnamon measurements to taste. I often add extra allspice which lends it a distinct and delicious Middle Eastern touch. [I posted this recipe.]