<<UPDATE: fixed video privileges, enabling youtube clip>>
Greetings!
In this short photo Instructable, I will demonstrate how the (nearly) ancient art of Zucchini stuffing can be semi-automated with the help of an electric drill:
Also including: A secret filling recipe.
Ingredients:
2-3 lb. light-colored Zucchinis
Filling:
1/2 cup rice
1/2 cup cranberries
1 cup chopped coriander
Some ground black pepper and cumin, per taste
Salt
Cooking Marinade:
Lemon juice from 1-2 lemons
2-3 spoons sugar
4-5 spoons olive oil
Tools:
Electric drill
15mm drill bit
Low cooking pot
Mixing bowl
Preparation (please see video and photos):
1. Prepare the mix
2. Drill the Zucchinis
3. Fill the Zucchinis
4. Lay Zucchinis in a low pot, pour lemon juice, sugar and olive oil
5. Cook on low flame for 1-2 hours until Zucchinis are soft
Tip: Don't skip the lemon and sugar. This is what gives this dish it's kick typical taste.
Tip #2: Ground meat or chicken can be used instead of the coriander
Greetings!
In this short photo Instructable, I will demonstrate how the (nearly) ancient art of Zucchini stuffing can be semi-automated with the help of an electric drill:
Also including: A secret filling recipe.
Ingredients:
2-3 lb. light-colored Zucchinis
Filling:
1/2 cup rice
1/2 cup cranberries
1 cup chopped coriander
Some ground black pepper and cumin, per taste
Salt
Cooking Marinade:
Lemon juice from 1-2 lemons
2-3 spoons sugar
4-5 spoons olive oil
Tools:
Electric drill
15mm drill bit
Low cooking pot
Mixing bowl
Preparation (please see video and photos):
1. Prepare the mix
2. Drill the Zucchinis
3. Fill the Zucchinis
4. Lay Zucchinis in a low pot, pour lemon juice, sugar and olive oil
5. Cook on low flame for 1-2 hours until Zucchinis are soft
Tip: Don't skip the lemon and sugar. This is what gives this dish it's kick typical taste.
Tip #2: Ground meat or chicken can be used instead of the coriander
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also, excellent video instruction!
You are the Daddy.
DZ
REALLY THE BEST COOKING INSTRUCTABLE I EVER SAW ON THE SITE.
Everything is crystal clear and, as said, there is no lapse in the recipe : much beter than with a step by step. The spirit of the recipe is here as well.
THANK YOU SO MUCH ! …
(By the way, I understand that you use a Makita drill… Willl the result be the same with a Dewalt ?…)
Dewalt will certainly do for aubergines, I doubt if it could go through Zucchinis :)
(actually... I wish I had a Makita, this one's a cheapo Chinese make)
I love zucchini
and I'm a vegetarian!
I will have to try this out soon :)
Jk, but awesome idea to incorporate power tools into the kitchen :-P
I do think that feeling insecure while operating an electric drill is perfectly alright! it just means that this instructable isn't for that person, no? Also, I would not recommend using an electric/cordless drill on Zucchinis to just anyone - my assumption is that instructable readers are on average more comfortable with power tools than others...
btw the5thone's comment was only referring to using the term "electric drill" instead of "cordless drill" - a correction in place. so we might be barking under the wrong tree, after all :))
Sorry, this is probably just my bad English
And you're lucky you can do your own Zucchini picking... My garden mostly has herbs
that's a pretty good rule-of-thumb, but I think that considering the softness and density of the Zucchini, an exception can be made here, especially when working with a cordless drill where you can set the speed really low, if need be.
On a more serious note, what size bit would you use with egg plant?
Ian
interesting question, hmm... I guess double the diameter or more
Just as a passing thought,
stuffed eggplants, as I know it, are prepared by cutting them to half, length-way, then scooping out some flesh, substituting it with wet filing (tomacto-souce based or other) and cooking them in the oven... I guess that eggplants need different cooking style due to their acidity - although it is possible to cook them in fluid as other vegetables, I would think they are better off in the oven or, better yet, on an open flame (my mom makes a very nice eggplant salad this way, with Tahini, lemon, garlic and parsley)