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Stuffed Vine Leaves and Zucchini
Stuffed Vine Leaves and Zucchini

Before you jump to Stuffed Vine Leaves and Zucchini recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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Even if after taking the aforementioned approaches, you are unable to find satisfying healthy foods on your lunch menu, then you might want to order a healthy side dish or drink. Water is an excellent alternative, especially in comparison to pop up. Salads make excellent side dishes, especially the ones that are consumed without a salad dressing or dressing salad dressingtable. Naturally, you may want to take additional steps to make sure you choose a healthy mealbut if you opt to forgo low calories for taste, require extra measures to ensure you receive some nutrition.

We hope you got insight from reading it, now let’s go back to stuffed vine leaves and zucchini recipe. To make stuffed vine leaves and zucchini you need 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to cook Stuffed Vine Leaves and Zucchini:
  1. You need 500 g vine leaves, washed and stems removed
  2. Use 1 kg baby zucchini, washed
  3. Get 1 kg lamb ribs, or 8 pieces
  4. Provide 3/4 cup lemon juice
  5. Use For the stuffing
  6. Prepare 600 g coarsely ground beef
  7. Take 1 1/2 cups white rice, washed and drained
  8. Take 1 teaspoon salt
  9. Use 1/2 teaspoon pepper
Steps to make Stuffed Vine Leaves and Zucchini:
  1. In a deep bowl, mix the stuffing ingredients together.
  2. Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.
  3. Take one vine leaf and spread it on a flat surface and place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to warp. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.
  4. Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing.
  5. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
  6. Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown.
  7. Place the cooked ribs at the bottom of a deep pot.
  8. Place the wrapped vine leaves over the ribs in layers then place the stuffed zucchini on top of the leaves. Add the lemon juice and some boiling water to cover the pot contents. Place a plate, face inwards, on top of the contents to weigh them down while cooking.
  9. Cover pot and allow it to simmer on low heat for 1 hr 30 min.
  10. Turn off the heat and remove the plate. Remove the zucchini and set aside.
  11. To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot. Arrange the zucchini on top.
  12. Serve warm with yogurt on the side.

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