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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 Healthy Eating Doesn’t Have To Be A Chore.

Making the decision to eat healthily has incredible benefits and is becoming a more popular way of living. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. In all probability, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, people can modify their eating habits for the better by carrying out a few small changes.

These types of changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for example, has monounsaturated fats which are basically good fats that combat the effects of bad cholesterol. It also provides vitamin E which is beneficial for your skin, among other things. Although you may already eat a great deal of fruits and veggies, you might want to consider how fresh they are. If you can opt for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with toxic pesticides. If you can locate a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients due to storage or not being harvested at the right time.

As you can see, it’s not hard to start integrating healthy eating into your life.

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

The ingredients needed to cook Stuffed Vine Leaves and Zucchini:
  1. Provide 500 g vine leaves, washed and stems removed
  2. Use 1 kg baby zucchini, washed
  3. Prepare 1 kg lamb ribs, or 8 pieces
  4. Get 3/4 cup lemon juice
  5. You need For the stuffing
  6. Prepare 600 g coarsely ground beef
  7. Use 1 1/2 cups white rice, washed and drained
  8. Get 1 teaspoon salt
  9. You need 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.

If you have the possibility to get fresh vine leaves, you can deep-freeze the remaining ones. In Spring, when the vines start pushing the leaves, we always collect some in our garden and the surrounding vines. I then wash, drain and stack them, and store in well closing plastic box for the freezer. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd.

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