Stuffed Round Zucchini with Beef and Chickpeas

Stuffed round zucchini, also called 8-ball zucchini, are a stunning centerpiece for dinner. Hollowed and filled with a savory mixture of ground beef, rice, chickpeas, and fresh herbs, they braise in a rich tomato garlic broth until the tops turn golden and the stuffing becomes tender.

Each spoonful delivers a comforting blend of textures and flavors, with the zucchini absorbing the sauce as it cooks. This recipe turns an everyday vegetable into a memorable meal that feels both rustic and special.

Round zucchini are a delightful find at farmers' markets and many grocery stores. Their shape makes them perfect for stuffing, and they hold up beautifully during braising.

In this recipe, a spiced beef and chickpea filling is packed into the hollowed zucchini, then cooked in a simple tomato broth until everything is tender and deeply flavored. The result is a hearty, satisfying dinner that needs only a side of crusty bread or a simple salad to complete the meal.

Ingredients

Why this recipe works

Braising the stuffed zucchini in a tomato broth keeps them moist and infuses them with flavor. The liquid also creates a natural gravy that coats the filling and the zucchini as it reduces. This gentle cooking method ensures the zucchini become tender without falling apart, while the filling cooks evenly in the steam and simmering sauce.

The combination of beef, rice, and chickpeas provides a toothsome, satisfying texture. The rice absorbs the meat juices and tomato broth as it cooks, becoming plump and flavorful.

The chickpeas add a buttery, nutty note that pairs perfectly with the warm spices like cinnamon and allspice, creating a filling that is both comforting and aromatic.

Notes and substitutions

Round zucchini, also known as 8-ball zucchini, are ideal for stuffing because of their shape and sturdy flesh.

If they are unavailable, you can use regular zucchini cut into thick rounds and hollowed out, though you may need to adjust the cooking time. Choose zucchini that are firm and about the size of a tennis ball for the best results.

The filling is flexible: ground lamb or turkey can stand in for the beef, and any short-grain rice works well. Fresh herbs add brightness, but dried herbs can be used in a pinch. The tomato broth can be made with canned crushed tomatoes instead of tomato sauce, just thin it with a little water or broth to reach the right consistency.

• ground beef: ground lamb or ground turkey (adjust cooking time if using turkey, ensure it reaches 165°F)
• white rice: brown rice (pre-cook longer or use leftover rice)
• fresh mint: 1 tsp dried mint or omit
• beef broth: vegetable broth or water with a pinch of salt

Equipment

• Large pot or Dutch oven
• Melon baller or small spoon
• Mixing bowl
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon