Stuffed Zucchini/Cucumbers

Jad made some fabulous stuffed cucumbers and zucchini for the 4th of July this year. It is so yummy and healthy. Try it out!

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Ingredients

  • 2.5 cups rice
  • 1 pound uncooked ground beef
  • 4-5 green onions, finely chopped
  • 1 bunch of finely chopped parsley
  • 2 cloves minced garlic
  • 1 finely chopped and de-seeded jalapeno
  • 1 medium tomato, finely chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 packet of any powdered Goya
  • Nutmeg and cumin to taste
  • Chunks of potatoes and carrots, as desired
  • 20 medium or 15 large washed and cored cucumbers/zucchini
  • Two cans tomato paste
  • 3 chicken bouillon cubes (Maggi or Knorr brand)

Directions

  • Soak  rice in warm water for 45 minutes.
  • Rinse the rice and put in large bowl.
  • Add uncooked ground beef to rice.
  • Mix in  green onions, parsley, garlic, jalapeno and tomato.
  • Add 1/4 cup olive oil to mixture. Add salt (a generous amount) and pepper to taste. Add Goya, nutmeg and cumin.
  • Mix all ingredients really well.
  • Wash and core the cucumbers/zucchini. Make sure to core them as much as possible. Keep the tops.
  • Stuff the cucumbers/zucchini with the mixture 3/4 filled to the top. Put the top on. Prick each with a toothpick 2-3 times.
  • Stack them snugly in a pot. Add carrot and potato chunks to the pot to fill up gaps.
  •  Add tomato paste to the pot with 6 cups water. Add bouillon.
  • Press a plate onto the cucumbers/zucchini to keep them from floating. Remove the plate and bring the sauce to a boil.
  • Cover pot. When the carrots are soft, the food is ready.

Such a hearty meal!

Thank you for sharing!