ZUCCHINI DOLMAS

            ½ lb ground beef               ¼ tsp pepper
            ¼ cup chopped onion            ⅛ tsp mint
            ⅓ cup cooked rice              ⅛ tsp dill
            ⅜ cup milk                     4 zucchini squash
            1 tsp salt                     8 oz tomato sauce

Mix the beef, onion, rice, milk, salt, pepper, and spices. Cut the ends from the zucchini and scoop out the centers with an apple corer; chop and reserve the scooped centers.

Fill the zucchini with the meat mixture. Heat tomato sauce in a skillet and add zucchini, the chopped centers, and any leftover mixture rolled into balls. Cover and simmer until squash are tender, about thirty minutes. Serve with the sauce.

Adapted from the “Better Homes & Gardens Casserole Cook Book” (1961). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!