Anna Sultana's Qarabali Mimli - Stuffed Zucchini, Maltese Style

While I was growing up, Pop had a garden.

Over the past forty years, I've usually had a garden.

It was just a given, a natural part of life, like having a toilet.

Pop wasn't the crunchy granola type.

I'm not the crunchy granola type.

A garden is just what one sometimes needs to cook Maltese style.

Take the ever popular zucchini.

Zucchini are usually available in grocery stores.

Yes, even here in the north end of Winnipeg, I can buy zucchini.

Skinny Sheldon Cooper sized zucchini.

And that just doesn't work for some Maltese recipes.

Nope, for a proper stuffed zucchini, you need need a Hulk sized zucchini.

You need a zucchini the thickness of a baseball bat.

And the best way to get those hefty big boys is to grow them in your garden.

A little neglect can be a very, very good thing.

                        

                         Qarabali Mimli

                       

grease a 9 x 13 inch baking pan         

preheat oven to 425º        

bake 60 minutes

Parboil for 5 minutes

2 large zucchini, which have been halved horizontally

Let cool and scoop out some of the pulp.

(Go easy - you want a firm boat-shaped container left)

Slice

2 large onions

8 large potatoes

Layer the slices in the greased baking dish.

Place in a dutch oven over low heat 

50 grams butter

Add

2 large onions, chopped

Brown the onions.

Add

200 grams ground pork

100 grams bacon, chopped

Simmer 5 minutes.

Add

the scooped-out zucchini pulp

1 Tablespoon tomato paste

1/2 teaspoon salt 

1/2 teaspoon pepper

1/4 teaspoon curry

1/4 teaspoon allspice

Fill the zucchini with the mixture.

Place them, filling side up, on the potatoes in the baking dish.

Bake 60 minutes.

Serve hot with your favourite sauce.