Recipe: Perfect Zucchini_okra

Zucchini_okra. Heat a nonstick skillet coated with cooking spray over medium-high heat. Stir in tomato and remaining ingredients. Add the zucchini, okra, tomatoes, raisins, turmeric, bay leaves, water, salt, and pepper and bring to a boil.

Dip tomato slices in buttermilk, letting excess drip off. Mix zucchini and eggplant and continue baking. cheese just before serving. Okra Versus Zucchini - Side-by-Side Nutritional Comparison of Okra and Zucchini. You can cook Zucchini_okra using 20 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Zucchini_okra

1. You need of Zucchini Ingredients:.
2. You need 2 kg of medium sized zucchini.
3. It's 400 of of grams minced meat.
4. It's 2 cups of Egyptian rice for stuffing.
5. You need 1/2 teaspoon of seven spices.
6. It's 1/2 teaspoon of salt.
7. You need 50 g of pine nuts.
8. Prepare 1 tablespoon of ghee.
9. You need of Okra Ingredients:.
10. Prepare 1 kg of green okra.
11. You need 500 g of lamb / cubes.
12. It's 200 g of tomatoes.
13. Prepare 1 cup of fresh cilantro (coriander).
14. Prepare 10 of garlic cloves.
15. Prepare 2 cups of water or broth.
16. Prepare 2 tablespoons of tomato paste.
17. It's 4 tablespoons of pomegranate molasses.
18. Prepare 3 tablespoons of ghee or oil.
19. You need 1 teaspoon of salt & pepper to taste.
20. It's of Vegetable oil (appropriate for frying the okra).

Stir in the seasoning mix and serve. Saute onions in olive oil until they begin to brown over medium heat. Once browning begins, add garlic, and stir for a minute or so. Gumbo is a staple of New Orleans cuisine, and with this recipe, even vegetarians and vegans can enjoy this classic dish.

Zucchini_okra step by step

1. Preparation of zucchini: Wash and core the centre of the zucchini, using a corer..
2. Wash the rice and soak for 30 mins. Strain well from excess water..
3. In a large mixing bowl add the rice, minced meat, salt and spices, mix well together.
4. Fry the pine nuts while constantly stirring until they turn a golden brown.
5. Fill the zucchini with the prepared stuffing half way through to allow room for the rice to expand, we test the zucchini by putting a finger inside to adjust the quantity..
6. Preparation of the okra: Remove the top side tip of the Okra.
7. Wash them under running water then Place in a strainer to dry well.
8. Heat the oil and deep fry the okra until golden.
9. Finely chop the garlic.
10. Wash the cilantro and chop finely.
11. In a pot on medium heat, add the ghee and saute the meat and until it has browned.
12. Add the water or broth over the meat & bring to a boil for 6-8 mins.
13. In another frying pan add the rest of the ghee, garlic and cilantro and saute until they brown lightly.
14. Peel the tomatoes after removing the seeds, dice into small cubes.
15. When the meat has cooked add the tomato paste, salt, pomegranate molasses and garlic sauce and leave the mixture to simmer on medium heat until the sauce thikens, stirring occasionaly.
16. Add the tomatoes to the sauce and mix.
17. Add the zucchini to the mixture & leave for 30 mins.
18. Add the okra to the mixture.
19. Cook on low heat for another 25-30 mins (take care not to crush the okra while stirring).
20. Serve hot along side vermicelli rice.
21. By: Sanaa Kaddour.

Like traditional gumbo, this vegetarian version includes the requisite celery, onions, bell peppers, tomatoes, and okra, making this a Creole-style or Louisiana vegetarian gumbo rather than a Cajun one (which omits the tomatoes). Add onion, garlic, squash, zucchini, and okra, then add can of diced tomatoes. Add salt, pepper and basil to taste. Let simmer on low to medium heat until squash and zucchini are cooked to desired tenderness. Season to taste with more salt and pepper, if desired.