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Stuffed Vine Leaves and Zucchini

Before you jump to Stuffed Vine Leaves and Zucchini recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Mostly, people have been conditioned to think that “comfort” foods are bad for the body and must be avoided. Often, if your comfort food is essentially candy or other junk foods, this is true. Other times, however, comfort foods can be totally healthy and it’s good for you to consume them. There are several foods that basically can improve your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try a number of these.

It’s not difficult to overcome your bad mood when you consume grains. Barley, millet, quinoa, etc are terrific at helping you feel happier. They fill you up better and that can help you with your moods too. Feeling hungry can actually make you feel awful! The reason these grains are so great for your mood is that they are not difficult for your body to digest and process. These foods are easier to digest than others which helps promote a rise in your glucose levels which in turn takes your mood to a happier place.

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Test out these suggestions instead!

We hope you got benefit from reading it, now let’s go back to stuffed vine leaves and zucchini recipe. You can have stuffed vine leaves and zucchini using 9 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Stuffed Vine Leaves and Zucchini:
  1. Use 500 g vine leaves, washed and stems removed
  2. Get 1 kg baby zucchini, washed
  3. You need 1 kg lamb ribs, or 8 pieces
  4. Use 3⁄4 cup lemon juice
  5. Take For the stuffing
  6. Take 600 g coarsely ground beef
  7. Prepare 1 1⁄2 cups white rice, washed and drained
  8. Take 1 teaspoon salt
  9. Prepare 1⁄2 teaspoon pepper
Instructions to make Stuffed Vine Leaves and Zucchini:
  1. In a deep bowl, mix the stuffing ingredients together.
  2. Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.
  3. Take one vine leaf and spread it on a flat surface and place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to warp. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.
  4. Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing.
  5. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
  6. Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown.
  7. Place the cooked ribs at the bottom of a deep pot.
  8. Place the wrapped vine leaves over the ribs in layers then place the stuffed zucchini on top of the leaves. Add the lemon juice and some boiling water to cover the pot contents. Place a plate, face inwards, on top of the contents to weigh them down while cooking.
  9. Cover pot and allow it to simmer on low heat for 1 hr 30 min.
  10. Turn off the heat and remove the plate. Remove the zucchini and set aside.
  11. To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot. Arrange the zucchini on top.
  12. Serve warm with yogurt on the side.

If you have the possibility to get fresh vine leaves, you can deep-freeze the remaining ones. In Spring, when the vines start pushing the leaves, we always collect some in our garden and the surrounding vines. I then wash, drain and stack them, and store in well closing plastic box for the freezer. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd.

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