I order our fruits and vegetables—along with some other pantry items—through Harris Farm to be delivered to my door every week. They now have this “imperfect picks” option. Basically, your usual fruits and vegetables that don’t look good on the outside. The ugly guys, so to speak. However, they taste good and are cheaper as well.

We’re having friends over for dinner on Friday night. So I put together a menu after I talked to them if they were allergic to anything or if there’s anything they don’t like –standard dinner party procedure. Based on what I’ll be cooking for them and our weekly menu items, I put my order in. Luckily, the ugly zucchinis I ordered happened to have large bottoms! That means, they are large enough to stuff!

A note on vegetarian mince
I used Quorn vegetarian mince in this recipe because I can’t get Linda McCartney’s mince anymore in Australia, and I really don’t like Sanitarium’s mince. The other alternative to vegetarian mince is The Redwood VegiDeli Gourmet Meat Free Mince, but I find it quite expensive and not so easy to get. Quorn mince, on the other hand, can be purchased from Woolworths or Coles, depending on the branch. And the beauty about it is that Quorn mince sits in your freezer, waiting to be used without going bad. It makes it pretty convenient, don’t you think?
Now there is another alternative in Australia: the Impossible plant-based beef mince. It’s not a frozen vegan mince, but it tastes so much like the real thing and is quite versatile, too!

A note on an absent ingredient
The traditional Kabak Dolması has rice in the stuffing mix, and we have it with plain buttered pasta as a side dish –very German/Austrian, I know. I didn’t use rice this time because I planned on making a rice pilaf as a side dish and didn’t want things too rice-y. Well, I didn’t make the rice pilaf in the end, but the dolmas were already cooking when I made that decision. Let’s not talk about it, shall we?

Instead, let’s talk about the recipe…

Turkish Stuffed Zucchini or Kabak Dolması

Recipe by AyshimCourse: Main

Ingredients

4 large pieces zucchini
For the Stuffing Mixture:
4 tablespoons Quorn vegetarian mince, thawed (see note above)
½ small brown onion, chopped finely
1 small tomato, peeled and chopped
1 teaspoon Turkish pepper paste (hot)
A drizzle vegetable oil
1 tablespoon fresh dill weed
A large pinch Turkish dried mint
Salt to taste
A pinch ground sweet paprika
For Garlic Yoghurt:
4 tablespoons Greek-style plain yoghurt
1 large clove garlic, crushed
1 twig fresh dill, chopped

Directions

Peel and carve out the fleshy part of the zucchinis.
Mix together the vegetarian mince, chopped onion, chopped tomato, Turkish hot pepper paste, vegetable oil, chopped dill, dried mint, salt, black pepper and ground paprika.
Fill the hollow parts of zucchinis with the stuffing mixture. You will have some extra stuffing mixture.
Place the extra stuffing mixture in a saucepan and lightly cook. Carefully transfer the stuffed zucchinis into the saucepan and fill up the gaps between dolmas with boiled water. Put the lid on and reduce the heat once it starts to boil.
Meanwhile, prepare the garlic yoghurt by mixing together yoghurt, crushed garlic and fresh dill weeds. If it’s too thick, add a few drops of water until you reach the right consistency –it should be a little runny. Set aside.
When stuffed zucchinis are fully cooked, serve immediately with garlic yoghurt. Afiyet olsun!

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