Spiced Stuffed Zucchini by C Care and The Left Handed Chef

C Care sweetens the New Year for vulnerable members of our community

Over the Jewish High Holidays, there are many traditions regarding specific foods and their symbolism. Some of these foods include; apple and honey for a sweet New Year, round Challah for the cycle of life, fish head for the head of the year, and pomegranates to symbolise the Mitzvot (merits) in the coming year.

One of my favourite things about working for C Care is the love and respect that is reflected at every touchpoint with our recipients. C Care always strives to provide their recipients with culturally appropriate, healthy and delicious meal offerings, customised to their tastes and needs, ensuring that services are provided with dignity, care and thoughtfulness.

In order for our recipients to enjoy the traditions of the holiday period, C Care has partnered with Ehud Malka from The Left Handed Chef to create an extra special Rosh Hashanah meal, highlighting some of the symbolic foods for the holidays. This meal will include; spiced stuffed zucchini with pomegranate molasses, served with a warm roast veggie and quinoa salad, and apple and carrot tzimes.

I hope that you might make and enjoy the following recipe that C Care will create for their recipients, bring together our community through food, friendship and tradition.

Ingredients

Spiced Stuffed Zucchini:

• –  5 medium zucchinis
• –  1 small brown onion, diced
• –  2 cloves of garlic, minced
• –  1 tsp salt
• –  1 tsp sugar
• –  1 tsp paprika
• –  1 tsp cumin
• –  1 tsp coriander
• –  1 tsp ground ginger
• –  1 tsp turmeric
• –  1 tsp cinnamon
• –  1 tsp cayenne pepper or chilli powder
• –  1 red capsicum, diced
• –  350g beef mince
• –  Pomegranate molasses
• –  Parsley

Method

1. Preheat oven to 180 degrees.
2. Cut zucchini lengthways and scoop out the pulp centre, leaving a sturdy shell. Finelychop pulp and set aside.
3. In a medium pan heat 2 tbsp of oil, add onion and garlic and saute until fragrant.
4. Add sugar, salt and spices, stir to combine and heat through.
5. Add capsicum and zucchini pulp, saute for two minutes.
6. Remove the pan from the heat. In a large mixing bowl, place minced beef andcooked spice mixture. Stir to combine.
7. Place the zucchini shells on a lined baking tray, and stuff the meat mixture into theshells.
8. Cook the stuffed zucchini at 180 degrees for 20-25 minutes, or until the meat hasbrowned and is fully cooked through.
9. To serve, drizzle pomegranate molasses over the stuffed zucchini, and sprinkle withchopped parsley. Serves 5