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

Tips for success

For the best texture, choose zucchinis that are similar in size and not too large (about 3-4 inches in diameter).

This ensures they cook evenly and can be served as individual portions. If you have extra filling, you can serve it alongside the zucchinis or use it as a topping for rice or couscous.

To make the dish ahead, prepare the stuffed zucchinis up to the point of braising, then cover and refrigerate for up to 24 hours. When ready to cook, add a few minutes to the braising time.

The flavors will meld even more. You can also freeze the cooked zucchinis in the broth for up to 3 months; thaw overnight in the refrigerator before reheating.

Variations

• Lamb and Mint: Replace the ground beef with ground lamb and use fresh mint instead of parsley in the filling. Add a pinch of ground cinnamon for a Middle Eastern twist.
• Vegetarian: Omit the ground beef and double the chickpeas. Add 1/2 cup cooked rice or quinoa to the filling for extra substance. Use vegetable broth instead of water in the braising liquid.
• Spicy Harissa: Stir 1-2 tablespoons of harissa paste into the tomato paste in the filling and braising liquid for a spicy, smoky kick. Garnish with fresh cilantro.
• Cheese-Topped: After braising, sprinkle the stuffed zucchinis with crumbled feta or shredded mozzarella and place under the broiler for 2-3 minutes until melted and golden.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezer

Freeze cooked stuffed zucchinis in a freezer-safe container with the broth for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over low heat, adding a splash of water or broth if needed, until heated through.

Store leftover stuffed zucchinis in an airtight container in the refrigerator for up to 3 days. The zucchinis will soften further as they sit, but the flavor will deepen. Reheat gently on the stovetop or in the microwave until heated through.

The filling can be made up to 2 days ahead and refrigerated. The zucchinis can be hollowed and stuffed a day ahead, then kept covered in the refrigerator until ready to braise. When ready to cook, add a few extra minutes to the braising time.

Serving ideas

Serve the stuffed zucchinis hot, with plenty of the braising broth spooned over the top.

The dish is substantial enough to be a main course on its own, but it also pairs well with a simple green salad or crusty bread for soaking up the sauce. A dollop of plain yogurt or a sprinkle of fresh herbs would also be lovely.

For a complete meal, consider serving the zucchinis alongside rice, couscous, or orzo to catch all the delicious broth.

They also make a wonderful centerpiece for a Mediterranean-inspired dinner. Leftovers are delicious the next day, either reheated or even cold.

Frequently asked questions

Recipe card

Stuffed Round Zucchini Dolmas with Spiced Beef and Chickpeas

Prep 20 minCook 45 minTotal 1 h 5 minServes 4

Ingredients

• 4 round green zucchinis (globe zucchinis)
• 300 g ground beef
• 1 diced onion
• 2 cloves minced garlic
• 1 cup cooked chickpeas
• 1 tbsp tomato paste
• 1 tsp ground cumin
• Salt to taste
• Black pepper to taste
• Chopped fresh parsley to taste
• 2 cups hot water
• 1 tbsp tomato paste
• 2 tbsp olive oil
• Pinch of salt, to taste

Instructions

1. Slice the top stem caps off the round zucchinis with a paring knife. Use a melon baller to scoop out the interior flesh, leaving a neat hollow bowl with walls about 1/2 inch thick. Reserve the flesh for another use or discard.
2. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Add the diced onion, minced garlic, cooked chickpeas, tomato paste, cumin, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the onion is soft and the spices are fragrant. Remove from heat and stir in the chopped parsley.
3. Spoon the hot filling generously into each hollowed zucchini cavity, pressing gently to pack it in. Place the reserved top caps back on the zucchinis.
4. Arrange the stuffed zucchinis snugly in a wide braising pot. In a small bowl, whisk together the hot water, tomato paste, olive oil, and a pinch of salt. Pour the seasoned tomato broth around the zucchinis, not over the tops.
5. Cover the pot and simmer over medium-low heat for 30 minutes, or until the zucchinis are tender when pierced with a fork. The broth should be gently bubbling, not boiling hard.
6. Using a slotted spoon, carefully lift the braised zucchinis onto a deep plate or serving platter. Spoon the rich tomato broth over the top. Slice one open to reveal the spiced meat and chickpea filling, and serve hot.

Contains: celery

Estimated nutrition per serving

Calories

410

Protein

28 g

Carbohydrates

24 g

Fat

23 g

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