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Cooking “Lite” and “Full” of Flavor-
Zucchini Dolma
by Julie Gale
I am generally a very upbeat person; it takes a lot to bring
me down. However, the Mrs. Hyde comes out in me whenever I
diet. I turn into a deprived, depressed, perhaps even deranged
evil twin of myself. That is why I try to avoid any recipe
that gives me the sensation of dietetic food.
This recipe comes from Tunisia and like the cuisine of most
countries in the Middle East, Tunisian food involves a lot
of stuffed vegetables. Anything stuffed is called a “dolma.”
I am using zucchini, but this same recipe can be used to
stuff eggplant, peppers or tomatoes.
Simply start with fresh vegetables, add a small amount of
lean chicken, some rice, and heart-healthy olive oil and feel
virtuous, not desperate. I can’t give a carb or calorie
count, but I can say you won’t feel much guilt.
CHICKEN & ZUCCHINI DOLMA
12 small zucchini
½ lb. ground chicken
1 large onion, chopped
½ cup white rice
2 eggs, lightly beaten
1 Tbs. pine nuts
1 Tbs. currants
¼ cup fresh parsley, finely chopped
1 Tbs. fresh mint, finely chopped or 1 tsp. dried mint, crumbled
1 tsp. fresh dill
¼ tsp. hot pepper sauce
¼ tsp. cinnamon
1 tsp. salt
3 Tbs. olive oil
2 cups canned plum tomatoes, undrained
½ tsp. black pepper
----------------------------------------------
Cut the ends off the zucchini and slice them in half length-wise.
Core the centers with the large end of a melon scooper and
discard the seeds.
In a large bowl, combine the lamb with half of the onions,
the rice, pine nuts, currants, parsley, mint, dill, hot sauce,
cinnamon, and salt. Stuff the mixture evenly into the zucchini
halves. Place in an oven-proof 9x 12 inch deep-sided pan.
Heat oven to 375 degrees.
Heat the olive oil in a medium saucepan over medium heat.
Add the rest of the onions, and sauté about 5 minutes.
Add the tomatoes with the juice. Break up the pieces and cook
for about 10 minutes. Pour the sauce over the zucchini and
season with the pepper. Cover with aluminum and bake for 30
minutes. Uncover and bake 10 minutes more.
ETHNIC COOKING WITH JULIE GALE
Spring Schedule 2004
Classes are held at 1 Lancia Lane, Larchmont and include
instruction, lunch or dinner and recipes to take home.
Invite 2 or more friends and have a private lesson!
1. Thursday, April 1- 7-9 PM PASSOVER SPECIALTIES:
Matzo Ball Soup, Gefilte Fish, Chocolate Torte
2. Wednesday, April 14 - 7-9 PM TEENAGER CLASS:
Homemade Pizza, Vegetarian Sushi, Homemade Ice Cream
3. Thursday, April 29 – 12:30-2:30 PM COOKING LITE:
Stuffed Zucchini, Ratatouille Chicken, Balsamic Roasted Fruit
4. Wednesday, May 12- 7-9 PM MEN’S NIGHT OUT:Mexican
Layered Dip, Chili, Free-form Apple Pie
5. Tuesday, May 18 – 9:30-11:30 AM COOKING FOR COMPANY:Eggplant
Caviar, Chicken Kiev, Sacher Torte
CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!
COOKING CLASSES MAKE A GREAT GIFT-
GIFT CERTIFICATES AVAILABLE!
$65 per class or $180 for any 3 (Please enclose check payable
to Julie Gale)
Name_________________________
Address____________________________________
Phone & Email____________________________________
Please check off all classes of interest: 1.Apr. 1__ 2.Apr.
14__ 3.Apr.29__ 4.May 12__ 5.May 18__
Return to : Julie Gale 1 Lancia Lane, Larchmont, NY 10538
(914) 834-5353
Email: PJAZTEGale@optonline.net
Julie Gale
834-5353
PJAZTEGale@optonline.net
Julie Gale teaches ethnic cooking classes in her home
and for the Continuing Education classes at Mamaroneck
High School
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