Primal Dolmadas

I have a grape arbor so last summer I froze grape leaves for dolmadas. I blanched the grape leaves for 3-4 minutes then cooled down in ice. In the future I will blanch for a longer time as the leaves were a tad tough. Or else bake longer?

I used zucchini instead of rice.



For 24 leaves:

1/2 lb ground meat
1 cup grated zucchini (from last summers garden)
grated onion - 1 small
zest of one lemon
toasted pine nuts
salt and pepper
chicken broth

Combine all ingredients except grape leaves and broth. Grape leaves, top side down, put 1 Tbl. of meat in each leaf, roll up. Place seam side down in baking dish. Add broth. Cover and bake for 60 minutes at 375 degrees.

As shown: Primal cauliflower and dolmadas.