Stuffed Round Zucchini with Beef and Chickpeas

Round globe zucchini become edible bowls for a savory filling of ground beef, chickpeas, and rice, all baked in a rich tomato broth. The scored skin turns golden and tender, while the filling stays moist and flavorful.

This is a complete, satisfying dinner that looks impressive on the plate but comes together with simple ingredients and straightforward steps. The broth creates a light sauce that coats every bite, and the chickpeas add a pleasant texture. Perfect for a weeknight family meal or a special weekend dinner.

These stuffed round zucchini are a twist on classic stuffed vegetables, using globe zucchini that are hollowed out and filled with a hearty mixture. The filling combines ground beef, chickpeas, rice, and aromatic spices, all bound together with tomato paste and olive oil.

Baking the zucchini upright in a tomato broth keeps them moist and allows the flavors to meld. The result is a comforting, flavorful dish that feels both rustic and refined. Serve it as a main course with crusty bread or a simple salad.

Ingredients

Why this recipe works

Scoring the outside of the zucchini with a fork does more than create a pretty pattern; it allows the cooking liquid to penetrate the skin, seasoning the flesh from the outside in.

The shallow cuts also help the zucchini hold their shape during baking, so they don't collapse into mush. This simple technique makes a noticeable difference in texture and flavor.

Baking the stuffed zucchini upright in a covered dish with broth creates a steamy environment that cooks the rice and beef evenly without drying out. The broth also becomes a light sauce as it reduces slightly, coating the filling and the zucchini. The chickpeas add a creamy texture and a nutty flavor that complements the beef and tomato beautifully.

Notes and substitutions

Round globe zucchini, sometimes labeled as 'topak kabak' or 'eight ball' zucchini, are ideal because their shape holds the filling well.

If you can't find them, you can use regular zucchini cut into thick rounds and hollow out the centers, though you'll need to adjust the filling amount and baking time. Look for zucchini that are firm and about 3 to 4 inches in diameter.

The filling uses raw rice, which cooks during baking by absorbing the broth and juices from the beef. This keeps the filling moist and cohesive. You can use long-grain white rice, but avoid quick-cooking varieties. For a different flavor, try substituting half the beef with ground lamb or turkey, and adjust the seasoning accordingly.

• ground beef: ground lamb or ground turkey (adjust cooking time if using turkey; ensure it reaches 165°F)
• white rice: brown rice (pre-cook or increase baking time and liquid)
• chicken broth: vegetable broth for a vegetarian version (omit beef or use plant-based ground meat)
• fresh parsley: fresh mint or dill for a different herbal note

Equipment

• Serrated paring knife
• Spoon
• Cutting board
• Mixing bowl
• Fork
• Round glass baking dish (Borcam)
• Foil or lid