Braised Stuffed Round Zucchini Bowls with Garlic Yogurt Tips, FAQ & printable recipe

Tips for success

For the best texture, choose zucchini that are similar in size and weight so they cook at the same rate. If some are larger, give them a few extra minutes of braising.

When scooping, use a melon baller to create a clean, even cavity—this helps the zucchini cook uniformly and prevents thin spots that could tear.

The garlic yogurt can be made ahead and kept chilled for up to a day. For a thicker yogurt, use Greek yogurt and thin it with a little milk or water.

The red pepper oil can be made by warming olive oil with red pepper flakes, then straining; or use a store-bought version. Adjust the amount to your heat preference.

Variations

• Lamb and pine nut filling: Replace the ground beef with ground lamb and add 1/4 cup toasted pine nuts to the filling. The lamb's richness pairs beautifully with the tomato sauce and yogurt.
• Vegetarian version: Swap the ground beef for 1 cup cooked lentils or a plant-based ground meat substitute. Cook the filling with the same seasonings; no need to adjust cooking time for the braise.
• Spicy tomato sauce: Add 1 teaspoon of red pepper flakes or a finely chopped fresh chili to the braising sauce for extra heat. Reduce the red pepper oil drizzle if using this variation.
• Herb and lemon yogurt: Stir 2 tablespoons of chopped fresh dill or parsley and 1 teaspoon of lemon zest into the garlic yogurt for a brighter, more aromatic topping.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 3 days. Keep yogurt separate and add after reheating to preserve its cold, creamy texture.

Freezer

Freeze cooked stuffed zucchini in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over low heat, adding a splash of water or tomato sauce to loosen the sauce, until heated through.

Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. Keep the yogurt topping separate and add it after reheating to maintain the fresh, cold contrast.

The braised zucchini also freeze well for up to 2 months; thaw overnight in the refrigerator before reheating.

The zucchini can be stuffed up to 24 hours ahead and kept covered in the refrigerator. When ready to cook, prepare the sauce and braise as directed, adding a few extra minutes to the cooking time if starting from cold. The garlic yogurt can also be made a day in advance and chilled.

Serving ideas

Serve the stuffed zucchini as a main course with crusty bread or a simple green salad to soak up the extra sauce. The dish is hearty enough to stand alone, but a side of rice or bulgur pilaf would stretch it further. A glass of chilled white wine, such as a dry Riesling, complements the tomato and yogurt.

For a family-style presentation, arrange the zucchini in a shallow serving dish and spoon the sauce over them.

Pass the yogurt, red pepper oil, and extra mint at the table so everyone can customize their portion. This dish is best served hot, straight from the pot, with the cold yogurt spooned on just before eating.

Frequently asked questions

Recipe card

Braised Stuffed Round Zucchini Bowls with Garlic Yogurt

Prep 25 minCook 45 minTotal 1 h 10 minServes 4

Ingredients

• 4 round zucchini (about 3 inches wide)
• 1 lb ground beef (80% lean)
• 1/2 cup uncooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried mint
• 2 cups tomato sauce
• 3 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 cup plain whole-milk yogurt
• 1 clove garlic, grated
• 2 tbsp olive oil infused with red pepper flakes
• 1 tsp dried mint, for garnish

Instructions

1. Slice the tops off the round zucchini and set the tops aside. Use a melon baller or a small spoon to scoop out the pale green flesh, leaving a 1/4-inch-thick wall on the bottom and sides. Reserve the scooped flesh for another use or discard. Pat the hollowed zucchini dry with paper towels.
2. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink, about 5 minutes. Add the chopped onion and minced garlic and cook, stirring, until the onion is translucent, about 3 minutes. Stir in the rice, salt, black pepper, and dried mint. Remove from heat and let cool slightly.
3. Spoon the filling into each hollowed zucchini, packing it gently to fill about three-quarters full. The rice will expand during cooking, so leave room at the top. Arrange the stuffed zucchini upright in a Dutch oven or heavy pot, snugly fitting them together.
4. In a small bowl, stir together the tomato sauce, olive oil, and sliced garlic. Pour the sauce over and around the stuffed zucchini, allowing it to pool in the bottom of the pot. The sauce should come about halfway up the sides of the zucchini; add a little water if needed.
5. Bring the sauce to a simmer over medium heat. Cover the pot with a lid, reduce the heat to low, and simmer gently until the zucchini are tender when pierced with a fork and the rice is cooked through, about 35 to 40 minutes. Check occasionally and add a splash of water if the sauce reduces too much.
6. While the zucchini braise, stir together the yogurt and grated garlic in a small bowl. Set aside in the refrigerator to chill.
7. Carefully transfer the stuffed zucchini to shallow bowls using a slotted spoon. Spoon some of the braising sauce over the top. Add a generous dollop of the cold garlic yogurt, drizzle with the red pepper oil, and sprinkle with dried mint. Serve hot.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

25 g

Carbohydrates

32 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.