Dinner · Part 3 of 3: Tips & recipe card

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

Name: Stuffed Round Zucchini with Beef and Chickpeas
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 6 round globe zucchinis (topak kabak); 300 g ground beef; 1 cup cooked chickpeas; 1 cup rinsed white rice; 1 grated onion; chopped parsley, to taste; 1 tbsp tomato paste; 2 tbsp olive oil; 1 tsp ground cumin; salt, to taste; black pepper, to taste; 2 cups hot chicken broth; 1 tbsp tomato paste; 2 tbsp olive oil

By Clara Weller · Oct 21, 2026

Stuffed round zucchini in a baking dish with tomato broth, garnished with parsley

Prep: 25 min
Cook: 40 min
Total: 1 h 5 min
Serves: 6

Tips for success

For the best texture, use zucchini that are similar in size so they cook evenly. If the zucchini are very large, you may need to increase the baking time.

When hollowing, leave a 1/4-inch wall so they hold their shape. The reserved flesh can be chopped and added to the filling if you like, or saved for soup.

The tomato broth is key to the dish's flavor. Use a good-quality chicken broth, or substitute vegetable broth for a lighter version. Whisk the tomato paste thoroughly to avoid lumps.

You can also add a pinch of sugar to balance the acidity if your tomatoes are very tart. Fresh herbs like oregano or thyme would be a nice addition, but the recipe as written is delicious on its own.

Variations

Vegetarian Version: Replace the ground beef with an equal amount of cooked lentils or a plant-based ground meat alternative. Use vegetable broth instead of chicken broth. The cooking time remains the same, and the filling will be just as hearty.
Spiced Lamb: Swap the ground beef for ground lamb and add a teaspoon of ground cinnamon and allspice to the filling. These warm spices pair beautifully with the chickpeas and tomato broth, giving the dish a Middle Eastern twist.
Herbed Rice: Stir in a handful of chopped fresh mint and dill along with the parsley. The herbs brighten the filling and add a fresh note that complements the rich tomato broth. Serve with a lemon wedge for squeezing over the top.
Cheese-Topped: After baking, sprinkle the stuffed zucchini with crumbled feta or grated mozzarella and return to the oven for 5 minutes, until melted. This adds a creamy, salty layer that enhances the dish, though it's not traditional.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth or water to keep moist.
Freezer: Freeze baked stuffed zucchini in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating in the oven or microwave.
Reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave in 30-second bursts until hot. Add a little broth if the dish seems dry.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini will soften further upon reheating, but the flavor will still be excellent. Reheat gently in the microwave or in a covered skillet with a splash of broth to keep moist.

You can assemble the stuffed zucchini a day ahead, cover, and refrigerate without baking. When ready to cook, add the broth and bake as directed, adding about 10 minutes to the cooking time if starting from cold. This makes it a great option for entertaining.

Serving ideas

Serve the stuffed zucchini as a main course with a side of crusty bread to soak up the delicious tomato broth.

A simple green salad with lemon vinaigrette would brighten the plate. For a heartier meal, pair with rice or orzo, but the dish is quite filling on its own.

For a family-style presentation, place the baking dish on the table and let everyone help themselves.

Garnish with extra chopped parsley or a dollop of yogurt if desired, though the recipe is traditionally served without. The pan juices are the best part—don't let them go to waste.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, the stuffed zucchini can be assembled up to a day in advance and kept covered in the refrigerator. When ready to bake, add the broth and increase the baking time by about 10 minutes if starting from cold. This makes it convenient for meal prep or entertaining.

What can be used instead of round globe zucchini?

If round globe zucchini are unavailable, use regular zucchini cut into thick rounds about 2 inches tall. Hollow out the centers, leaving a sturdy wall. You may need to adjust the filling amount and reduce the baking time slightly, as the pieces are smaller.

Why score the outside of the zucchini?

Scoring the skin with a fork creates shallow grooves that allow the tomato broth to penetrate the flesh, seasoning it from the outside. It also helps the zucchini hold its shape during baking and gives the finished dish an attractive, rustic appearance.

Can the filling be made without rice?

Yes, you can omit the rice and increase the amount of chickpeas or add cooked bulgur or quinoa instead. If omitting the rice, the filling will be less absorbent, so you may want to reduce the broth slightly. Adjust the cooking time as needed.

How to tell when the zucchini are fully cooked?

The zucchini are done when they are tender and can be pierced easily with a fork, and the filling is firm. The internal temperature of the ground beef should read 160°F (71°C) on an instant-read thermometer. The broth should be bubbling and slightly reduced.

Recipe card

Stuffed Round Zucchini with Beef and Chickpeas

Prep 25 minCook 40 minTotal 1 h 5 minServes 6

Ingredients

6 round globe zucchinis (topak kabak)
300 g ground beef
1 cup cooked chickpeas
1 cup rinsed white rice
1 grated onion
chopped parsley, to taste
1 tbsp tomato paste
2 tbsp olive oil
1 tsp ground cumin
salt, to taste
black pepper, to taste
2 cups hot chicken broth
1 tbsp tomato paste
2 tbsp olive oil

Instructions

Slice off the tops of the round zucchinis and hollow out the centers using a serrated paring knife and a spoon, reserving the tender flesh. In a bowl, combine the ground beef, cooked chickpeas, rinsed rice, grated onion, chopped parsley, tomato paste, olive oil, cumin, salt, and black pepper. Mix until well combined.
Using a fork, score the outside skin of each hollowed zucchini. This creates a decorative pattern and helps the zucchini absorb the cooking liquid.
Generously pack each hollowed zucchini cavity with the beef and chickpea stuffing, pressing gently to fill completely.
Arrange the stuffed round zucchinis upright in a round glass baking dish. They should fit snugly to stay upright during baking.
Whisk together the hot chicken broth, tomato paste, and olive oil in a small bowl until the tomato paste is fully dissolved.
Ladle the tomato broth over the stuffed zucchinis, then cover the dish with a lid or foil.
Bake in the preheated oven at 200°C (400°F) for 40 minutes, until the zucchini are tender and the filling is cooked through.
Remove the dish from the oven and let it rest for 5 minutes before serving. The filling will set slightly, making it easier to slice.
Slice each stuffed zucchini in half to reveal the hearty filling, and serve with the pan juices spooned over the top.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 410
Protein: 22 g
Carbohydrates: 35 g
Fat: 20 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.