Polish Style Stuffed Zucchini
Stuffed zucchini creates a perfect balance between a hearty Polish-style filling and the light veggie boat that is perfect for summer.
As promised, we're back with more seasonal produce!
We've stuffed a lot of squash, but for some reason haven't stuffed many zucchini. Something about the delicate flavor of this summer squash made us uncertain if it would hold up to stuffing and roasting the way the sturdier winter cousins do.
But, boy were were wrong to question the mighty zucchini!
Roasting Zucchini
We know that roasting has a way of bringing incredible qualities out of vegetables. They become sweet and tender. And, the transformation is often a welcome change when you are used to raw or simmered.
The same is true with these stuffed zucchini.
Roasting the zucchini brings a sweet and bright quality to this dish. Zucchini's lightness creates a perfect balance to a heavier stuffing, either heavy with meat or with strong seasonings.
Our Polish Style Stuffed Zucchini
So where does the Polish style come in?
The filling we've used here is a version of the filling traditionally used in Golumpki or Polish cabbage rolls. The filling is a herb-y blend of beef and rice with just a dash of paprika for depth.
The combination makes for a perfect dish for a summer evening.
Polish Style Stuffed Zucchini
Ingredients
- ½ c white rice, dry
- 1 teaspoon oil
- 1 onion, diced
- 2 (7-8 inch long) zucchini
- ½ lb ground beef (90% lean)
- 1 egg
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon marjoram
- ¾ teaspoon salt
- ¾ teaspoon ground white pepper
- ¼ c breadcrumbs
Instructions
- Preheat your oven to 350F.
- Bring 1 c of water to a boil. Add rice and cook 7-10 minutes, until the rice just starts to soften. (It should still be firm in the middle.) Drain rice immediately and set aside.
- While the rice is cooking, heat oil in a small frying pan and sauté onions over medium heat for 3-5 minutes, until golden. Remove from the heat and set aside.
- Slice the zucchini length-wise and scrape out the core, creating a boat with about a half inch of flesh on all sides.
- In a large bowl, mix sautéed onions, par-cooked rice, raw ground beef, egg, and spices. Fill the zucchini boats with the stuffing. Top with breadcrumbs.
- Place the stuffed zucchini boats on an aluminum foil lined baking pan and bake, uncovered for 45 minutes, or until the top is golden and the internal temperature is 165F.
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
