Turkish Stuffed Zucchini over Rice with Fresh Tomato Sauce
John and I fell in love with Turkey on our honeymoon. When I saw this recipe from fellow blogger Linden Tea, I really wanted to try it. But, I have to confess that the Italian in me came out. Instead of crushed tomatoes, I diced a bunch from our garden, sprinkled them with Garlic Pepper and Salt, and drizzled a little Olive Oil over everything before steaming them.
We cooked a cup of brown rice, according to directions, used 1/2 cup in the filling, and reserved the rest to serve with the zucchini. Once the zucchini were cooked, I set them on a bed of rice. Then I poured the excess water off the tomatoes and blended the sauce with my immersion blender and poured it over the zucchini and rice. We topped it off with a little parmesan cheese.
Delicious!
Lovely Oriental Poppy – Orcas Island, WA
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Hi Susan, thank you for trying my recipe, I am glad you liked it, I love the little zucchini you used! I realized I had only one tomato left that day, otherwise the sauce is usually made with grated, peeled tomatoes. Now that I have more than half a bushel of tomatoes, I am looking forward to making your roasted tomato soup.
This is so fresh and delicious! The kind of food I enjoy eating with my garden fresh veggies. I love the Italian twist.
Thanks, Reeni – it was great. The fresh dill in the meat filling was a really unique flavor combination. I will definitely make it again.