Stuffed Round Zucchini Dolmas with Spiced Beef and Chickpeas

Tender round zucchini hollowed into edible bowls, filled with a savory blend of ground beef, chickpeas, and warm spices, then braised in a rich tomato broth until meltingly soft. This one-pot dinner is as impressive as it is comforting, and it's surprisingly simple to put together.

Round zucchinis, also called globe zucchinis, are perfect for stuffing. Their sturdy shape holds a hearty filling without falling apart, and their mild flavor soaks up the braising liquid beautifully.

Here, they're filled with a spiced beef and chickpea mixture, then simmered in a tomato-olive oil broth until fork-tender. The result is a deeply flavorful, satisfying meal that feels special enough for company but easy enough for a weeknight.

Ingredients

Why this recipe works

The method of hollowing the zucchini with a melon baller creates a neat, even cavity that holds the filling securely. This allows the zucchini to cook evenly while the filling stays moist and flavorful.

The braising liquid, made with tomato paste and olive oil, infuses the zucchini from the outside in, keeping it tender and adding a rich, savory depth.

Cooking the filling before stuffing ensures the beef is fully browned and the spices are bloomed, which develops a deeper flavor.

Braising the stuffed zucchinis covered on the stovetop gently cooks them through without drying out, and the broth reduces slightly to create a glossy, delicious sauce. This technique results in a dish that's both rustic and elegant.

Notes and substitutions

Look for round zucchinis that are firm, heavy for their size, and about the same size so they cook evenly. If you can't find round zucchinis, you can use regular zucchini, but adjust the cooking time and slicing method. The filling can be made ahead and refrigerated for up to a day.

Use a good-quality tomato paste for the best flavor. The braising liquid is simple but important—don't skip the olive oil, as it adds richness and helps the sauce cling to the zucchini.

Fresh parsley adds brightness at the end; if you don't have it, fresh mint or cilantro would also work.

• ground beef: ground lamb or ground turkey (adjust cooking time and temperature accordingly)
• cooked chickpeas: canned chickpeas, rinsed and drained
• fresh parsley: fresh mint or cilantro

Equipment

• Paring knife
• Melon baller
• Large skillet
• Wide braising pot with lid
• Cutting board
• Wooden spoon