Stuffed Round Zucchini with Beef and Chickpeas Tips, FAQ & printable recipe

Tips for success

For the best texture, choose zucchini that are similar in size so they cook evenly. When hollowing, leave a sturdy wall of about 1/2 inch; too thin, and they may collapse; too thick, and they will be tough. Use a melon baller for clean, quick scooping.

If you don't have one, a small spoon works, but be careful not to tear the skin. The reserved zucchini flesh can be chopped and added to the filling, as this recipe does, which adds moisture and flavor.

To develop a deeper flavor in the broth, sauté the tomato paste in a little olive oil for a minute before adding the broth. This caramelizes the paste and enhances its sweetness.

If you have time, let the stuffed zucchini sit for 10 minutes after braising before serving; this allows the flavors to meld and makes the dish easier to slice. Serve with a side of crusty bread or a simple green salad to round out the meal.

Variations

• Lamb and Herb: Replace the ground beef with ground lamb and add 1 teaspoon of ground cumin and 1/2 teaspoon of ground cinnamon to the filling. Use fresh dill instead of mint. This gives a more Middle Eastern flavor profile.
• Vegetarian: Omit the beef and double the chickpeas, adding 1 cup of cooked lentils or quinoa for extra protein. Use vegetable broth and add a splash of balsamic vinegar to the broth for depth.
• Spicy Tomato: Add 1/2 teaspoon of red pepper flakes or a minced fresh chili to the filling, and stir 1 teaspoon of harissa paste into the tomato broth. This adds a pleasant heat that complements the beef and chickpeas.
• Cheese-Topped: After braising, sprinkle the stuffed zucchini with 1/2 cup of crumbled feta or shredded mozzarella and return to the oven for 5 minutes, until melted and golden. This adds a creamy, salty finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water to loosen the sauce.

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 350°F (175°C) oven for 15-20 minutes, or in the microwave in 1-minute intervals, until heated through. Add a little broth to keep moist.

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and the zucchini will become even more tender. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the gravy has thickened too much. The dish also freezes well; see freezer instructions.

The stuffed zucchini can be assembled up to 24 hours ahead. Prepare the filling, stuff the zucchini, and place them in the baking dish. Cover and refrigerate. When ready to cook, pour the broth over and bake as directed, adding 10 minutes to the cooking time if starting from cold. The tomato broth can also be made ahead and stored separately. This makes it easy to get a head start on a busy weeknight dinner.

Serving ideas

Serve the stuffed zucchini hot, directly from the baking dish, with a generous spoonful of the tomato gravy ladled over the top. The zucchini should be sliced open at the table to reveal the steaming filling.

A sprinkle of fresh herbs just before serving adds a pop of color and freshness. This dish pairs beautifully with crusty bread, a simple green salad, or a side of couscous or rice to soak up the delicious sauce.

For a more elegant presentation, place each zucchini on a small plate, spoon the gravy around it, and garnish with an extra sprig of mint or parsley. The dish is hearty enough to be a main course on its own, but it also works as a side dish for roasted meats.

Leftovers can be enjoyed cold or reheated, and the flavors only improve with time. This recipe is a celebration of simple ingredients transformed into a comforting, memorable meal.

Frequently asked questions

Recipe card

Stuffed Round Zucchini with Beef and Chickpeas

Prep 20 minCook 45 minTotal 1 h 5 minServes 4

Ingredients

• 4 round (8-ball) zucchini
• 300 g ground beef
• 1/2 cup uncooked white rice
• 1 cup cooked chickpeas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups beef or vegetable broth
• 1/4 cup chopped fresh parsley and mint
• 2 tbsp olive oil
• salt to taste
• black pepper to taste

Instructions

1. Slice the top cap off each round zucchini and reserve the caps. Use a melon baller or small spoon to scoop out the flesh, leaving a 1/2-inch thick wall. Finely chop the scooped-out flesh and set aside.
2. In a mixing bowl, combine the ground beef, rice, chickpeas, chopped zucchini flesh, onion, garlic, half of the fresh herbs, salt, and pepper. Mix gently with your hands until just combined.
3. Spoon the filling into each hollowed zucchini, pressing gently to pack it. Do not overfill; leave a little room for the rice to expand. Place the stuffed zucchini in an oven-safe dish that holds them snugly.
4. In a small bowl, whisk the tomato paste into the broth until smooth. Stir in the remaining olive oil and a pinch of salt and pepper.
5. Pour the tomato broth over and around the stuffed zucchini. Cover the dish with a lid or foil. Braise in an oven preheated to 190°C (375°F) for 45 minutes, until the zucchini are tender and the filling is cooked through.
6. Remove the dish from the oven and let it rest for 5 minutes. The internal temperature of the filling should read at least 160°F (71°C). Sprinkle with the remaining fresh herbs. Serve hot, spooning the tomato gravy over each zucchini.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

35 g

Fat

19 g

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