Zucchini karnıyarık with kashar cheese Calories

Split the zucchini lengthwise and scoop out a shallow channel, then fill it with cooked minced meat, onion and tomato. Bake until the zucchini is tender, add grated kashar near the end, and cook until melted.

Choose medium, fairly straight zucchini that can sit securely in a baking dish and hold the filling. Very large zucchini may have watery, seedy centers, while thin ones can soften before the meat filling is ready.

Zucchini karnıyarık with kashar cheese uses zucchini instead of the eggplant in classic karnıyarık, and adds a melted cheese topping. Zucchini has a milder flavor, so the minced-meat filling and kashar stand out more.

Yes. Bake the filled zucchini rather than frying it first; this also avoids the extra oil from frying. Cover the dish while the zucchini softens, then uncover it and add the kashar toward the end.

Add the kashar near the end of baking, once the zucchini and filling are nearly cooked. It will melt and brown lightly without spending so long in the oven that it becomes tough or overly dark.

Zucchini releases water as it cooks, and a very wet meat filling can add more liquid. Pat the zucchini dry after washing, avoid excess liquid in the filling, and bake uncovered briefly at the end if needed.

Yes. You can prepare the meat filling and hollow the zucchini in advance, keeping them covered and refrigerated separately. Fill and bake the zucchini closer to serving so it does not release liquid while waiting.

You can freeze it, but the zucchini may become softer and release water after thawing. For a better texture, freeze the cooked filling separately and prepare the zucchini fresh; add the kashar during baking.

Serve zucchini karnıyarık with kashar cheese with a crisp salad, plain yogurt or cacık. Rice or bread can make the meal more substantial, while a fresh, tangy side balances the rich minced-meat and melted-cheese topping.