Kabak Dolması

Wash the zucchini

Peel the zucchini in a striped pattern with a vegetable peeler

Cut the zucchini in half lengthwise

Carefully hollow out the insides of the zucchini using a spoon or melon baller

Finely dice the onion and green bell pepper, and mince the parsley for the filling

In a large bowl, combine the washed rice, minced parsley, diced onion and pepper, ground meat, tomato paste, vegetable oil, salt, and spices (pepper and red pepper flakes), then mix well with your hands until fully combined

Fill the hollowed zucchini halves with the prepared filling using a teaspoon

Arrange the stuffed zucchini halves in a pot or baking dish

Dice the tomato into small pieces

Arrange the diced tomato on top of the stuffed zucchini to cover them

For the sauce, dissolve 1/2 tablespoon of tomato paste in 1.5 cups of hot water

Pour the sauce into the pot over the stuffed zucchini

Cover the pot with a lid and cook over medium heat until the mixture comes to a boil

Reduce to low heat and simmer until the rice is cooked through and the zucchini are tender

Serve the cooked kabak dolması while warm or at room temperature, whole or cut into rings as preferred

Serve with garlic yogurt on the side or drizzled on top, and enjoy your meal