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Armenian Style Stuffed Zucchini (Tzitzag Dolma)
80% authentic · Armenian
A regional variation where zucchini is hollowed out and stuffed with a savory mixture of rice, ground meat, and spices, then slow-cooked until tender. A hearty and flavorful main dish.
Ingredients
- Medium zucchini4
- Ground beef1 lb
- Short-grain rice3/4 cup
- Onion, finely chopped1 medium
- Tomato paste2 tablespoons
- Garlic, minced2 cloves
- Fresh parsley, chopped1/4 cup
- Dried mint1 teaspoon
- Canned crushed tomatoes1 (15 oz) can
- Water or beef broth2 cups
- Olive oil2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Wash zucchini. Cut off the tops and scoop out the insides, leaving about a 1/4-inch thick shell. Chop the scooped-out zucchini flesh and set aside.
- 2
In a bowl, combine ground beef, rice, chopped onion, chopped zucchini flesh, tomato paste, minced garlic, parsley, dried mint, salt, and pepper. Mix thoroughly.
- 3
Stuff the zucchini shells with the meat and rice mixture, packing it in but not too tightly.
- 4
In a large pot or Dutch oven, combine crushed tomatoes, water/broth, olive oil, and salt. Bring to a simmer.
- 5
Carefully place the stuffed zucchini upright in the pot. If they lean, you can use some of the removed zucchini tops to prop them.
- 6
Cover the pot and simmer over low heat for 60-90 minutes, or until the zucchini is tender and the filling is cooked through.
- 7
Serve hot, spooning some of the sauce over the stuffed zucchini. A dollop of yogurt is a traditional accompaniment.
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