Stuffed Round Zucchini with Beef and Chickpeas Step-by-step instructions

Before you start

Before starting, heat the oven to 375°F (190°C). Prepare the zucchini by washing them and slicing off the tops. Have all your ingredients measured and ready: the ground beef, rice, chickpeas, onion, garlic, herbs, and spices.

The tomato sauce and broth should be measured as well. This is a straightforward recipe, but having everything prepped will make the assembly quick and easy.

Instructions

Prep and Stuff

1. 1Prepare the Zucchini
   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 shell. Chop the scooped-out flesh finely and set aside.
   Look for The zucchini shells are sturdy with a 1/2-inch wall, and the flesh is finely chopped.
   Tip Choose zucchini that are firm and about 3 inches in diameter for even cooking.
2. 2Make the Filling
   In a mixing bowl, combine the ground beef, chopped zucchini flesh, rice, chickpeas, onion, garlic, parsley, mint, salt, black pepper, cinnamon, and allspice. Mix with your hands or a spoon until well blended.
   Look for The filling is cohesive and evenly spiced, with the rice and chickpeas distributed throughout.
   Tip Do not overmix; the filling should be just combined to keep the beef tender.
3. 3Stuff the Zucchini
   Spoon the filling into the hollowed zucchini shells, packing it gently but firmly. Do not overfill; leave a little room for the rice to expand. Replace the caps on top.
   Look for The stuffed zucchini are filled to the top, with the caps sitting snugly.
   Tip If the zucchini won't stand upright, trim a thin slice from the bottom to create a flat base.

At the end of this phase, you have four hollowed zucchini shells, each with a reserved cap. The filling is well combined and looks moist and fragrant with herbs and spices. The zucchini are packed but not overflowing, and the caps are set aside. The oven is preheated and the broth ingredients are ready to go.

Braise in Tomato Broth

4. 4Make the Tomato Broth
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the tomato paste and cook for 1 minute, stirring. Pour in the tomato sauce and beef broth, then bring to a simmer.
   Look for The broth is a deep red, simmering gently with a rich tomato aroma.
   Tip Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
5. 5Add the Stuffed Zucchini
   Carefully place the stuffed zucchini into the simmering broth. The liquid should come about halfway up the sides of the zucchini. If needed, add a little water to reach the right level.
   Look for The zucchini sit upright in the broth, with the liquid bubbling around them.
   Tip Use a spoon to baste the tops with broth during cooking to keep them moist.
6. 6Braise in the Oven
   Cover the pot and transfer to an oven preheated to 375°F (190°C). Braise for 45 minutes, until the zucchini are tender and the filling is cooked through.
   Look for The tops are golden and the broth is bubbling; the zucchini are easily pierced with a fork.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the broth reduces too much, add a splash of water or broth.

The pot is simmering with a rich, red broth, and the stuffed zucchini are nestled inside. As they braise, the kitchen fills with the aroma of tomato, garlic, and warm spices.

The tops of the zucchini begin to turn golden, and the broth reduces slightly, becoming more concentrated. The zucchini are tender when pierced with a fork.

Rest and Serve

7. 7Rest and Serve
   Remove the pot from the oven and let it rest for 5 minutes. The filling must reach 160°F (71°C) throughout. Serve the zucchini hot, spooning the rich tomato gravy over each portion.
   Look for The stuffing is steaming and the gravy is thick and glossy.
   Tip Use a large spoon to lift each zucchini carefully without breaking it.

The dish has rested for a few minutes, and the filling has set. The zucchini are glossy with the reduced gravy, and the stuffing is steaming and fragrant. The internal temperature of the filling registers at least 160°F (71°C). Serve hot, with the gravy spooned over each portion.

Common mistakes

Overfilling the zucchini can cause the filling to burst out during cooking. Leave a little room for the rice to expand. If the broth reduces too much, the zucchini may stick to the bottom; add a splash of water or broth if needed.

Also, be careful not to overcook the zucchini, as they can become too soft and lose their shape. Check them a few minutes before the timer goes off.

How to tell it’s done

The stuffed zucchini are done when the zucchini are tender and easily pierced with a fork, and the filling has reached an internal temperature of 160°F (71°C) to ensure the ground beef is fully cooked.

The tops should be golden and slightly caramelized, and the broth should be thickened and flavorful. Let the dish rest for a few minutes before serving to allow the flavors to meld.

• Ground meat: 160°F (71°C) in the thickest part