Stuffed Round Turkish Zucchini Bowls in Garlic Tomato Sauce Tips, FAQ & printable recipe

Tips for success

For the best texture, do not overmix the filling; combine the ingredients just until they are evenly distributed. Overworking the meat can make it dense.

When scooping out the zucchini, leave a sturdy shell of about 1/2 inch thick so they hold their shape during cooking. If you have leftover filling, you can roll it into small meatballs and cook them in the sauce alongside the zucchini.

To make the red pepper infused olive oil at home, warm 1/4 cup olive oil with 1 teaspoon red pepper flakes in a small pan over low heat for 5 minutes, then let it cool and strain. This can be made ahead and stored in the refrigerator for up to a week. If you prefer a milder finish, use plain olive oil and a pinch of paprika instead.

Variations

• Lamb and Mint: Substitute ground lamb for the beef and increase the fresh mint to 2 tablespoons. Add a pinch of ground allspice to the filling for a warm, aromatic twist. Serve with a dollop of garlic yogurt.
• Vegetarian: Replace the beef with 1 1/2 cups cooked lentils or chickpeas, and use vegetable broth instead of water in the sauce. Increase the rice to 3/4 cup and add a handful of chopped walnuts for texture.
• Spicy Tomato: Add 1 teaspoon of red pepper flakes or 1/2 teaspoon of Aleppo pepper to the tomato sauce. Finish with a drizzle of extra red pepper oil and a sprinkle of sumac for a tangy kick.
• Herb and Feta: Fold 1/2 cup crumbled feta cheese into the filling along with an extra tablespoon of chopped dill. Reduce the salt in the filling to 1/2 teaspoon, as feta is salty. Serve with a sprinkle of extra feta on top.

Storage and make-ahead

Fridge

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezer

Freeze cooked stuffed zucchini in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a covered pot.

Reheat

Reheat stuffed zucchini in a covered pot over low heat, adding a little water or broth to keep the sauce moist. Warm until heated through, about 10 minutes.

Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making them even more delicious the next day.

To reheat, place the zucchini and sauce in a covered pot over low heat, adding a splash of water or broth if needed, and warm gently until heated through. The yogurt topping should be added fresh after reheating.

The filling can be prepared up to 1 day ahead and kept refrigerated. You can also stuff the zucchini a few hours before cooking; keep them in the refrigerator, covered, until you are ready to add the sauce and cook.

The tomato sauce can be made in advance and stored separately. When ready to cook, assemble the dish as directed, allowing a few extra minutes of cooking time if starting from cold.

Serving ideas

Serve the stuffed zucchini as a main course with crusty bread or a simple green salad. The sauce is delicious soaked up with bread, so be sure to provide plenty.

For a lighter meal, serve one stuffed zucchini per person with a side of bulgur pilaf or roasted vegetables. The cold yogurt is essential; it adds creaminess and tang that balances the rich tomato sauce.

For a more substantial presentation, place the stuffed zucchini on a bed of rice or couscous and spoon the sauce over the top. Garnish with extra fresh dill and a wedge of lemon for squeezing over. This dish also pairs well with a crisp white wine, such as a Sauvignon Blanc or a dry Turkish white. Leftovers can be enjoyed cold, sliced, in a sandwich or salad.

Frequently asked questions

Recipe card

Stuffed Round Turkish Zucchini Bowls in Garlic Tomato Sauce

Prep 25 minCook 45 minTotal 1 h 10 minServes 4

Ingredients

• 4 round zucchini (about 3 inches wide)
• 400 g minced beef
• 1/2 cup short-grain rice, washed
• 1 onion, grated
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 2 cups tomato sauce
• 2 cloves garlic, thinly sliced
• 2 tbsp olive oil
• 1 cup cold plain yogurt
• 1 tbsp red pepper infused olive oil
• 1 tsp dried mint

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 inner flesh, leaving a 1/2-inch thick shell. Discard the flesh or save it for another use. Place the hollowed zucchini upright in a baking dish or on a plate.
2. In a mixing bowl, combine the minced beef, washed short-grain rice, grated onion, minced garlic, tomato paste, chopped dill, chopped mint, olive oil, ground cumin, and salt. Mix with your hands or a spoon until everything is well combined.
3. Spoon the filling into each zucchini shell, filling them about three-quarters full. Do not pack too tightly, as the rice will expand during cooking. Arrange the stuffed zucchini upright in a heavy Dutch oven or pot that holds them snugly.
4. In a small bowl, stir together the tomato sauce, sliced garlic, and olive oil. Pour the mixture over and around the stuffed zucchini. The liquid should come about halfway up the sides of the zucchini; add a little water if needed.
5. Cover the pot with a lid and place over medium heat. Bring to a gentle simmer, then reduce the heat to low. Cook for about 35 to 40 minutes, until the zucchini are tender and the filling is cooked through. The internal temperature of the filling should reach 160°F (71°C).
6. Once the zucchini are tender and the filling reaches 160°F (71°C), remove the pot from the heat. Let the dish rest, covered, for 5 minutes. This allows the flavors to meld and the filling to set slightly.
7. Carefully transfer the stuffed zucchini to shallow bowls using a slotted spoon. Spoon some of the garlic tomato sauce over the top. Add a generous dollop of cold yogurt, then drizzle with red pepper infused olive oil and sprinkle with dried mint.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

32 g

Fat

26 g

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