Ground meat seasoned with ginger and black pepper stuffed into zucchini, then topped with a layer of yogurt beaten with cornstarch, garlic, and mint to round out the dish with a classic Levantine flavor. Serve with vermicelli rice for a warm and tasty dinner.
Stuffed zucchini in yogurt sauce is a classic Levantine dish passed down through homes in Syria, Lebanon, and Palestine.
A single pot holds both the filling and the sauce at once.
Place the chopped onion in a pan over the heat and stir until it softens slightly, then add the ground meat.
Season the ground meat with salt.
Season the meat with the ground black pepper and ground ginger.
Stuff the zucchini pieces with the ground meat.
Fry the stuffed zucchini pieces until they turn lightly golden, and once all the pieces are fried, wipe off any frying residue.
In a pot over the heat, bring water to a boil, then add the fried zucchini pieces and let them boil for two minutes. Lift them out of the water and place them in a bowl.
In a blender, combine the kilo of yogurt with 2 garlic cloves and the amount of cornstarch.
Sprinkle a little ground black pepper over the yogurt.
Pour a little water over the yogurt and garlic, then mix the ingredients.
Once the yogurt is mixed, pour it into a pot and let it heat on the stove until it just comes to a boil.
Then pour the yogurt mixture over the zucchini pieces.
Leave the stuffed zucchini on the heat for 10 minutes.
Sprinkle the dried mint over the stuffed zucchini.
Serve the stuffed zucchini with white rice fluffed with vermicelli.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Stuffed Zucchini in Yogurt Sauce, and how to fix them:
Thin it immediately with a little cold water and re-blend over low heat.
Press the ends closed with a wooden skewer and tie them with kitchen twine during boiling.
Store in the refrigerator for one day, and reheat over low heat with a little extra yogurt.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Ground beef | Ground lamb | 1:1 | Adds a richer flavor and more fat. |
| Plain yogurt | Low-fat plain yogurt | 1:1 | Lowers the fat while keeping the tang. |
For a creamier texture in the yogurt layer, add a spoon of butter with the cornstarch and stir over low heat so it does not curdle.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
