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Stuffed Zucchinis with Yoghurt Sauce

In our part of the world eating stuffed vegetables is nothing new. From tomatoes to aubergines, onions and of course the supper tasty Zucchinis. My twist in this recipe is the Yoghurt sauce which reminds a lot the Greek version of avgolemono stuffed zucchinis. These are my Stuffed Zucchinis with Yoghurt Sauce.

But, the presence of minced meat and yoghurt sauce is taking us to the Lebanese version. In either way, this is what we would eat in ‘our’ part of the world.

Stuffed Zucchinis with Yoghurt Sauce

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Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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You can print the recipe!
Stuffed Zucchinis with Yoghurt Sauce
Course Main Dish
Cuisine Levantine
Prep Time 50 Minutes
Cook Time 40 Minutes
Servings
4 People
Ingredients
Course Main Dish
Cuisine Levantine
Prep Time 50 Minutes
Cook Time 40 Minutes
Servings
4 People
Ingredients
Instructions
  1. Take your Zucchinis and cut the tip, 2 cm in, from the flower side. Carefully core the inside of each zucchini and set aside. You will need a special/simple tool to achieve the coring.
  2. To prepare the stuffing place a medium-large saucepan into medium heat and add half of the oil. Heat up for a minute, add the onions and sauté for 3-4 minutes until translucent. Add the rice and stir to combine for a minute.
  3. Add the tomato paste to the bottom of the pan with the rice and cook while stirring for a further minute.
  4. Add the minced meat along with the fresh parsley, coriander and mint, as well as the dry mint, 1 ½ teaspoons of salt and ½ teaspoon of pepper. Mix and stir for 2 minutes to incorporate everything together, turn off the heat and allow 15 minutes to cool.
  5. One by one start filling the zucchinis with the mixture and place in a non-stick casserole where we have added few slices of zucchinis at the bottom to ensure that the stuffed zucchinis don’t stick at the bottom.
  6. Each Zucchini is snugly placed next to each other creating an array. Pour on them the vegetable broth to cover the zucchinis upto their half and pour on top the rest of the oil. Cover the casserole and turn on the heat to medium, bring to a boil and simmer for 25 minutes. Keep aside.
  7. In the meantime, lets prepare the sauce. Take the 200 ml of water and warm it to 45 degrees C. Place it in a medium bowl, add the cornstarch and dilute. Add the yoghurt, the garlic, the egg and the remaining ½ teaspoons of salt and ½ teaspoons of pepper and mix well.
  8. In another medium-large pot place the cooked zucchinis and pour the yoghurt mixture all over them. Turn the heat on low and bring to a boil. Turn off immediately the fire as you don’t want the yoghurt mixture to curdle. Remove from fire and place the zucchinis in a serving plate. Pour the yoghurt mixture through a sieve in a glass jar and then pour it all-over the zucchinis.
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