Our Kitchens Around the World: Stuffed Zucchini in Yogurt

From Amani Khassawneh, Child Protection Case Manger in Jordan


Preheat the oven to 300°.
Boil water in a large pot. Soak the zucchini in the boiling water for 5 minutes. Remove from water and let cool. After the zucchini cools, remove the inside of the zucchini with a spoon to make a boat shape.
In a separate pan, add the vegetable oil. When the oil is hot, add the onions and sauté until soft.
Add the meat to the onions and cook through. Add salt and black pepper to taste.
In a large pot, bring the Greek yogurt to a low boil. Stir the yogurt as to not burn.
In a baking dish, place the zucchini beside each other, scooped-side up, adding the cooked meat into the zucchini boats.
Add two cups of warm water above the zucchini platter, cover the baking dish with tin foil and bake at 300° for 15–20 minutes.
Remove the tin foil and add the warm Greek yogurt to the zucchini. Return to the oven for 10 minutes.


1/2 lb ground beef or similar meat
4 zucchinis cut in half lengthwise
2 onions, diced
1 teaspoon black paper
1 teaspoon salt
4 cups Greek yogurt
5 tablespoons vegetable oil

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