Greek Stuffed Tomatoes and Zucchini with Potatoes “Yemesta”
An old family recipe passed down from my mother and remains to be a Traditional Greek recipe.
Course
Main Dish
Cuisine
Greek
Keyword
california greek, Greek, potatoes, stuffed, tomatoes, yemesta, zucchini
Servings6
AuthorMary Platis-Papoulias
Ingredients
6tomatoes, whole and firm
6zucchini, whole
2potatoes, peeled lengthwise and cut into sixths
Filling
1poundlean ground beef
1onion, chopped
1cupwater or tomato juice
1cuplong grain rice
1teaspoonsalt
1/4teaspoonpepper
1tablespoonparsley, chopped
1teaspoonmint, chopped
1teaspoonoregano
1/4cuppine nuts
14/cupraisins
2tablespoonsolive oil
Instructions
Use a sharp knife and cut off the tops of the tomatoes, making sure you remember which tomato they came from. Set aside. Scoop out the flesh from the inside of the tomato, chopped coarsely set aside to add to the filling later.
Cut the top off the zucchini and set aside. With a sharp knife carefully scoop out the inside.
Peel the potatoes, cut in half, and again in thirds.
Heat the oil in a large skillet, saute the beef and the onions until onions are soft.
Add the remaining ingredients, including the pulp from the tomatoes.
Cook on low heat until juices have absorbed and rice is cooked, about 15-20 minutes.
Fill the tomatoes and zucchini with the meat filling. Replace tops.
Place the vegetables snugly into the pan, filling in with the potatoes.
Sprinkle potatoes with salt and pepper.
Sprinkle all the vegetables with olive oil .
Cover with foil and bake in a 350 degree oven for 45 minutes to one hour. Remove foil and cook for 10 minutes more.
Recipe Notes
For a vegetarian dish: Omit the meat, and add 1 cup bulgar, or quinoa. Note: To prepare ahead, filling can be made the day before and refrigerated. Makes: 6 servings (allow 2 vegetables per person) Can easily be doubled.