Stuffed Zucchini Cooked in Yoghurt

60 minutes


Stuffed Zucchini Cooked in Yoghurt  Recipe
Club Noor

by Maisaa Meqdadi

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12 zucchinis (courgettes) washed and cored

¼ cup Noor Oil

1 onion chopped finely

300 gm lean minced beef {low fat}

1 tsp all spice

1 tsp cinnamon

Salt and pepper

½ cup fried pine nuts

2 tbsp Noor Oil

For the yoghurt Sauce:

½ kg full fat yoghurt

liter laban up (shaninah)

3 tbsp cornflour

2 cloves garlic, mashed

½ tsp salt

To garnish:

5 cloves garlic, mashed

½ cup chopped coriander

2 tbsp butter

¼ cup pine nuts



This dish is a variation of the several stuffed vegetable dishes in the Levantine cuisine, but the difference here is that this dish is stuffed with minced meat, instead of a rice mix. It is not an easy recipe, but what is good about it that it can be prepared ahead of time; you just have to add the yoghurt sauce while serving. Delicious, creamy, flavoursome dish that you will not regret the time and effort you put into making it.

Steps Involved:

To make the meat filling

Heat Noor Oil in a frying pan and sauté the onions until soft. Add the meat, season with all spices, cinnamon, salt and pepper, sauté well for 10 minutes or until brown and dry.

Remove from the heat and add the fried pine nuts, and mix well.

Set it aside to cool, while you prepare the dough.

Prepare the yoghurt

Pour the yoghurt and the laban up (shaninah) in a large pot, add the cornflour paste and whisk to make it creamy on a slow, medium heat , keep stirring until the sauce thickens and is stabilized, add the mashed garlic and the salt.

Bring up to a boil, then lower heat to simmer for 5 minutes, until they are cooked well.

Fill the zucchinis

Fill the cored zucchinis with the meat and pine nut mixture.

In a large frying pan, heat Noor Oil and sauté the filled zucchinis until lightly brown on all sides. Place them on an absorbent paper.

Place the filled, sautéed zucchinis in the yoghurt , and cook for about 15 minutes.

Just before serving, in a small frying pan, heat butter and sauté the garlic slightly without browning for about a minute, add the chopped coriander and sauté for another minute more. Pour this over the cooked zucchini yoghurt.

Garnish it with pine nuts.


Serve it with white rice or vermicelli noodles.

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