When I spot small zucchinis at the store, the idea of stuffing them is my first choice. I look to Ottolenghi for inspiration, who doesn't fail. My only complaint is that his recipes have a myriad items, which I then streamline for my recipe.
Halved zucchini have their insides scooped out. The filling is made with onions, garlic, ancho chiles, sumac and paprika. Sauteed beef is combined with an onion ancho paste, cilantro stems and some of the zucchini flesh. Carefully piled into the zucchini boats, these boats bake in a hot oven till tender.
STUFFED ZUCCHINI WITH BEEF AND ANCHO CHILES
Serves 6
6-8 small Zucchini
1 Onion
3 Garlic Gloves
2 Ancho Chiles
1/2 teaspoon Sumac
1/2 teaspoon Roasted Cumin Powder
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
Several grinds of Black Pepper
1/4 pound ground Beef
1/2 cup chopped Tomatoes
2 tablespoons Cilantro Stems
2 tablespoons Canola Oil
Feta Cheese
Cut zucchini lengthwise in half. Scoop out the flesh leaving a 1/4 inch outer rim. Save 1/2 cup flesh. Use the rest in soup or a stir fry.
Soak ancho chiles in hot water for 20 minutes. Drain chiles and remove seeds and stem. Chop into small pieces.
Mince onion and garlic finely.
Heat 1 tablespoon oil in saucepan and saute the ground beef till brown. Keep aside.
Heat remaining oil in the same pan.
Add chopped onion and garlic. Saute till soft and translucent.
Add ancho chiles and spices. Saute till the mix is fragrant.
Scrape onion mix into ground beef.
Add chopped tomatoes and cilantro stems as well as 1/2 cup scooped zucchini flesh and saute for a few minutes till tomatoes are soft and pulpy.
Heat oven to 350F/180C.
Pile ground beef into scooped zucchini, dividing beef evenly.
Brush a baking dish liberally with canola oil.
Arrange zucchini in the dish.
Top zucchini with some feta cheese.
Bake uncovered for 30-40 minutes.
Serve them warm.
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