Stuffed Round Zucchini With Beef and Chickpeas

Round zucchini are a fun, elegant twist on classic stuffed vegetables. Hollowed into little bowls, they hold a savory filling of ground beef, rice, and chickpeas, all braised in a tomato-garlic broth until the zucchini is meltingly tender and the tops are golden.

This one-dish dinner is hearty, aromatic, and surprisingly simple to put together. The filling is seasoned with paprika, cumin, and fresh herbs, giving it a warm, Mediterranean flavor.

This stuffed round zucchini recipe turns a humble vegetable into a showstopping main course. The round zucchini are perfect for stuffing—they hold their shape during braising and become silky and tender. The filling combines ground beef, rice, and chickpeas, all bound together with onion, garlic, and a blend of warm spices.

A rich tomato-garlic broth is poured around the zucchini, keeping them moist and infusing them with flavor as they bake. The result is a comforting, satisfying dish that feels both rustic and refined. It's an excellent way to enjoy zucchini in a new, delicious way.

Ingredients

Why this recipe works

Round zucchini are ideal for stuffing because their thick walls hold up during long, slow braising without turning mushy. Hollowing them into little cups creates a natural vessel that keeps the filling moist and intact.

The zucchini itself becomes tender and sweet, absorbing the flavors of the broth as it cooks. This method ensures every bite is juicy and flavorful.

Braising the stuffed zucchini in a tomato-garlic broth does double duty: it keeps the zucchini from drying out while creating a light, savory sauce. The rice in the filling absorbs the broth as it cooks, becoming plump and tender.

The beef and chickpeas add heartiness and texture, while the paprika and cumin provide a warm, aromatic backbone. This technique yields a cohesive, deeply satisfying dish.

Notes and substitutions

Look for round zucchini that are about the size of a tennis ball, with smooth, unblemished skin. They should feel heavy for their size, indicating they are fresh and moist. If you can't find round zucchini, use 4 small regular zucchini, halved lengthwise and hollowed into boats. Adjust the cooking time accordingly, as they will cook faster.

Use long-grain white rice for the best texture; it stays separate and fluffy. Rinse the rice well to remove excess starch. Cooked chickpeas from a can are convenient; just drain and rinse them. Fresh herbs add brightness, but you can use dried herbs in a pinch. The beef broth can be replaced with chicken or vegetable broth.

• ground beef: Ground lamb or ground turkey (adjust cooking temperature to 165°F for poultry).
• round zucchini: Use 4 small regular zucchini, halved lengthwise and hollowed into boats.
• beef broth: Chicken broth or vegetable broth.
• fresh mint: Use 1 tsp dried mint or omit.

Equipment

• Melon baller or small spoon
• Large skillet
• Glass baking dish (9x13-inch)
• Chef's knife
• Cutting board
• Mixing bowl
• Measuring cups and spoons