To prep the zucchini:
8 large Lebanese zucchini *
Special equipment: zucchini corer **
1/4 teaspoon salt
To stuff the dolma:
1 cup green onions
3/4 cup parsley
3/4 cup dill
3/4 cup cilantro
1/4 cup minced, seeded hot peppers (from about 1 banana pepper)
4 cloves garlic, crushed through a press or finely minced
28 ounce can diced tomatoes, strained, juice reserved
2 tablespoons melted butter
1 cup uncooked medium grain rice, rinsed (e.g., Calrose)
3/4 pound sirloin, minced
1 1/2 teaspoons salt, plus more to taste
1 medium potato, sliced thinly
1/4 cup lemon juice
1/2 cup water
3 tablespoons extra virgin olive oil
* Any other variety will work fine, but you might have extra stuffing or zucchini left. Lebanese zucchini are also known as Korean zucchini. Look for zucchini that are approximately 8 inches long and 2 inches wide.
** You can easily find zucchini corers online, and in some Middle Eastern grocery stores. In addition to making dolma, they can be used for lots more. For instance, cut a cucumber in half and then cut a small slice off each end so they can stand up on their own, core the inside (leaving the bottom closed), salt it lightly, and fill it with water (my grandmother would make these for us all the time when we were children). Use a zucchini corer as part of your jack-o-lantern tool kit around Halloween. Use one to core and stuff mini-cupcakes.
*** If you’re looking for a way to use up the leftover zucchini guts, try my recipe for zero waste zucchini bread.
**** The key here is to get them to fit snugly, so you need to choose the right size pot. If you only have a gigantic stockpot / dutch oven, just increase the recipe accordingly.