Stuffed Zucchini Cups (Punjene Tikvice)
Stuffed zucchini cups filled with a savory blend of ground beef, rice, and spices, baked to perfection.
Equipment
- 1 Round, 9-inch (23cm) diameter glass bakeware. However, A 9x13x inch (23x33 cm) or a little smaller squared pan will work. (Glassware is optional, but it produces better flavor.)
Ingredients
- 3-4 zucchinis medium-sized, about the same size
- (Optional) sour cream to serve with
Sauce:
- 2 ounces vegetable oil for the pan
- 1 yellow onion medium-sized, peeled, minced
- 1 tomato large, peeled, minced
- 1-2 tablespoons parsley fresh, minced, or 1 tablespoon dried
- salt and pepper to taste
- 1-3 garlic cloves peeled, minced, adjust to your preference
- (Optional) pinch of dill
- (Optional) 1 tablespoon stock powder or 1 tablespoon Vegeta, or a bouillon cube
Filling:
- 5-6 ounces ground beef lamb or pork also work, or a mix of
- 3.5 ounces white rice short grain
- 2 ounces milk
- 1 yellow onion medium-sized, peeled, minced
- 1 tomato small, peeled, minced
- 1-2 tablespoons parsley fresh, minced
- salt and pepper to taste
- (Optional) 1-2 garlic clove peeled, minced, adjust volume to your preference
- (Optional) 1 tablespoon stock powder or 1 tablespoon Vegeta, or a bouillon cube
Topping:
- 3.5 ounces tomato sauce
- 1.5 to 2 cups water
Instructions
Making the Sauce
- Heat oven to 480°F (250°C). In an oiled glass bakeware combine sauce ingredients and place in the oven. Heat for 10 minutes, then take out.
Shaping the Zucchini Cups (Parallel to the Sauce)
- Remove stems off zucchinis, and quarter each crosswise into approximately equal pieces. Core each piece by removing the middle and seeds, as if you were making small cups. (Try not to poke through to the other end.)
Making the Filling
- In a large bowl combine filling ingredients. Mix well with your hand until the ingredients completely integrate.
Stuffing the Zucchini Cups
- Stuff each zucchini cup generously with the filling to the top. As you fill them, carefully transfer each into the hot bakeware with the sauce. If there is more filling left over, transfer it to the bakeware as well.
Make the Topping
- In a larger cup combine topping ingredients and mix them. Generously pour the topping over the zucchini. The liquid in the pan should be at the same level as the top of the zucchini cups.
Cover and Bake*
- Bring the temperature down to 400-440°F (210-225°C ). Cover the bakeware with foil. Create several holes with a toothpick or pierce with a fork to let the steam out. Place on the middle rack. Bake for 90 minutes. At about 20-minute intervals, carefully lift the foil and using a spoon pour the liquid around the zucchini on top of it, so that it's moist from all sides while it bakes.
Handling
- Serve several zucchini cups in a serving bowl, and top with sauce along with bread, and sour cream. You can add a side like mashed potatoes or polenta. Place in an airtight container, and store in the fridge for up to 3 days. Reheat based on your preferred method. Add a little bit of water to the stew if it's too thick, or running low. (We like to reheat on the stovetop, on low for 15 minutes).
Video
Notes
Please read through all the ingredients before starting on the recipe as some of the ingredients repeat for filling and the sauce.
Foil baking: The method of covering with foil and piercing in a few places creates an environment similar to the water bath (bain-marie), where the vegetables are at once baking, cooking, and steaming. The flavor is unbelievably good this way, but it does take 90 minutes. If you're short on time, you can opt to bake without foil.
No foil baking: If you prefer to bake without foil, it will take only 50-60 minutes. In this case, make sure you check on the zucchini every 15-ish minutes, and pour liquid from the pan over the zucchini at that time, to keep it juicy. If needed, add a little water to the pan. You can turn down the temperature slightly, and cover the pan with foil for the last few minutes of baking (if it starts to look like it's gonna burn).
Nutrition
Serving: 3zucchini cupsCalcium: 511mgSugar: 13.1gFiber: 10.3gPotassium: 2768mgCholesterol: 205mgCalories: 1280kcalSaturated Fat: 16gFat: 67gProtein: 88gCarbohydrates: 87gIron: 52mg
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