Zucchini gently stewed with ground beef, tomato and a handful of rice, finished with fresh dill. A gluten-free Turkish home classic.
Ingredients
Instructions
- 1
Peel the zucchini in stripes, halve lengthwise and cut into 1.5 cm half-moons. Finely chop the onion, grate the tomatoes, and rinse and drain the rice.
- 2
Heat the olive oil in a wide pot over medium heat and cook the onion for 3-4 minutes. Add the beef and cook for 6-7 minutes until the liquid evaporates.
- 3
Stir in the tomato paste for 1 minute, then add the grated tomato and cook for 3 minutes.
- 4
Add the zucchini, rice, salt and hot water and stir. Bring to a boil, cover and simmer over low heat for 20-25 minutes, until the zucchini and rice are tender.
- 5
Chop the dill and stir it in. Take off the heat, let it rest for 10 minutes and serve.
Nutrition
Per serving
| Calories | 249 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 17 g |
| Fat | 16 g |
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