Bashkir-Style Stuffed Zucchini (Башкирские фаршированные кабачки)

Башкирские фаршированные кабачки (Bashkir-Style Stuffed Zucchini) is a traditional dish from Bashkir cuisine that features tender zucchini filled with a flavorful mixture of meat, rice, and aromatic spices. This dish is a perfect combination of hearty and healthy, making it a popular choice for a satisfying meal.

Bashkir-Style Stuffed Zucchini (Башкирские фаршированные кабачки)

Ingredients

  • 4 medium zucchinis
  • 1/2 lb ground beef
  • 1/2 cup rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the zucchinis and scoop out the flesh, leaving about 1/4 inch shell. Chop the scooped zucchini flesh and set aside.
  3. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ground beef. Cook until the beef is browned and the onions are soft.
  4. Stir in the chopped zucchini flesh, rice, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  5. Stuff the zucchini shells with the meat and rice mixture. Place the stuffed zucchinis in a baking dish.
  6. Cover the baking dish with foil and bake for 30 minutes, or until the zucchinis are tender.
  7. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
  8. Serve the stuffed zucchinis hot, garnished with fresh parsley.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
20g
Carbohydrates
30g
Fat
10g

Supplies

Baking dish Skillet Knife Cutting board

Tools

Oven Stove

Serving suggestions

Serve the Bashkir-Style Stuffed Zucchini with a dollop of sour cream and a side of fresh salad for a complete meal.

Tips & tricks

For a vegetarian version, replace the ground beef with cooked lentils and use vegetable broth instead of water for cooking the rice.

Cost

$10