Midias (Stuffed Zucchini Boats)
Recipe contributed by Ety Edlund. These stuffed zucchini boats go well with rice or potatoes. You can scoop out and fill the zucchini boats up to a day in advance. Store overnight in the refrigerator, then fry and cook.
- Zucchini Boats
- 11 ounces ground beef
- 2 slices white bread, moistened and squeezed well, or 2 tablespoons breadcrumbs
- 2 heaping tablespoons parsley, chopped
- 2 eggs
- ½ teaspoon allspice
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- Salt and red hot pepper to taste
- 15 small zucchinis
- To Cook
- Oil for frying
- 1 cup flour
- 1 cup breadcrumbs
- 4 eggs, beaten
- 1½ teaspoons beef-flavored soup powder
- Juice of 1 lemon
- Allspice, turmeric, salt and hot pepper to taste
- 1½ heaping tablespoons tomato paste
- To make filling, combine meat, bread, parsley, eggs and spices in a bowl. Slice zucchinis in half lengthwise. With a spoon, scoop out the insides, setting them aside—be sure to leave the edges of the zucchini intact all the way around. Spread the scooped-out insides of zucchinis along the bottom of large, wide pot.
- Fill zucchini boats generously with meat mixture, pressing filling down. Pour oil into a large, deep pan, so it comes about one-third to halfway up the sides, and heat, watching so it does not burn. Dip the open side (filling part) of the zucchini boats in flour, then in beaten egg, then in breadcrumbs. Place zucchini boats in hot oil and fry on all sides, until browned all around. Transfer them to pot with zucchini insides.
- Drizzle a few tablespoons oil and water in the pot. Add soup powder, lemon, remaining spices and tomato paste. Then add water to just cover the zucchini boats. Cook over medium-high heat for about 30 minutes, until meat filling is cooked through and liquid has reduced a bit. Serve with rice or roasted or fried potatoes.