Zucchini Mahshi Stuffed with Meat and Rice with homemade tomato paste and homemade chicken stock

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 8
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 9
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 10
   Strain the stock.

   Colander

For the Meatball mix

1. 11
   Mix the ground meat with the onion, cumin, paprika, cinnamon, rice, olive oil, salt and black pepper until evenly combined.

To assemble

1. 12
   Halve the zucchini lengthwise and scoop out the insides with a teaspoon, leaving walls of about 5 mm.

   KnifeCutting board
2. 13
   Fill the zucchini with the mixture up to ¾ full: the rice swells as it cooks.

   💡Fill only three-quarters full: the uncooked rice swells inside the vegetable, and a full filling gets pushed out.
3. 14
   Arrange the zucchini, now stuffed, in a wide pot.

   Wide, shallow pot
4. 15
   Mix the stock, tomato paste, salt and oil and pour over the zucchini.
5. 16
   Heat the oil in a wide pot and sauté the chopped caps 0 minutes. Add the tomato paste, stock and salt and stir until the paste dissolves.

   StoveLid