Turkish Stuffed Zucchini: Dolma | Handmade Eats

ground meat

🥗Healthier: lean turkey

💰Cheaper: cooked lentils

Lentils provide protein and are more economical.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are nutritious and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Raisins are widely available and cheaper.

Slice the zucchinis in half lengthwise and scoop out the centers to create boats.

Preheat the oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add ground meat and cook until browned, about 5-7 minutes.

Stir in rice, chopped tomato, parsley, mint, cinnamon, salt, and pepper; cook for 2-3 minutes.

Mix in pine nuts and currants, then remove from heat.

Fill each zucchini boat with the meat and rice mixture, pressing down gently.

Place stuffed zucchinis in a baking dish and drizzle with olive oil and lemon juice.

Cover with foil and bake for 30-35 minutes until zucchinis are tender.

Remove foil and bake for an additional 10 minutes to brown the tops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens