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

Before you start

Preheat the oven to 375°F (190°C). Prepare the zucchini by slicing off the tops and hollowing them out with a melon baller. Reserve the flesh and chop it finely. Rinse the rice and drain the chickpeas.

Mince the garlic and chop the onion, parsley, and mint. Measure out all the spices and have the beef broth and tomato paste ready. This recipe comes together quickly once the prep is done.

Instructions

Prep and Stuff

1. 1Prep the Zucchini and Filling
   Slice the top cap off each round zucchini and use a melon baller or small spoon to scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the scooped flesh and chop it finely. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 1 minute. Add the ground beef, breaking it up with a spoon, and cook until browned, about 5 minutes.
   Look for The filling is aromatic and the beef is no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook the rice; it will finish cooking in the oven.
2. 2Stuff the Zucchini
   Preheat the oven to 375°F (190°C). Spoon the filling into each hollowed zucchini, packing it gently but firmly. Place the stuffed zucchini upright in a glass baking dish, snugly together. They should stand on their own; if they wobble, trim a thin slice from the bottom to level them.
   Look for The zucchini are filled to the top and sitting upright.
   Tip Leave a little space at the top; the rice will expand during cooking.

The zucchini are hollowed into neat cups, and the filling is aromatic with browned beef, onion, garlic, and herbs. The filling should hold together when pressed.

The zucchini should be filled to the top but not overflowing, and they should stand upright in the baking dish. The oven is preheated and ready.

Braise in Broth

3. 3Make the Tomato-Garlic Broth
   In a small bowl, whisk together the remaining 1 tbsp olive oil, tomato paste, beef broth, and a pinch of salt and pepper. Pour the broth around the stuffed zucchini, not over the tops, so the filling stays intact. The liquid should come about halfway up the sides of the zucchini.
   Look for The broth is a rich red and surrounds the zucchini.
   Tip If the broth doesn't reach halfway, add a little water.
4. 4Braise Until Tender
   Cover the dish tightly with foil or a lid. Bake for 35 minutes, then remove the foil and continue baking for 10 more minutes, until the zucchini are tender when pierced with a knife and the tops are golden. The internal temperature of the filling should reach at least 160°F (71°C).
   Look for The zucchini are easily pierced and the tops are lightly browned.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the tops brown too quickly, re-cover loosely with foil.

The tomato-garlic broth is poured around the zucchini, creating a rich, red pool. As they bake, the kitchen fills with the scent of garlic and herbs. The zucchini begin to soften and the tops turn golden. The broth is bubbling gently around the zucchini, and the filling is steaming.

Rest and Serve

5. 5Rest and Serve
   Remove the dish from the oven and let it rest for 5 minutes. Using a large spoon, carefully transfer each stuffed zucchini to a serving plate. Spoon some of the braising broth over the top. Garnish with extra parsley or mint if desired.
   Look for The zucchini are glossy and the filling is steaming.
   Tip The rest allows the juices to settle and makes serving easier.

The zucchini are tender, and the tops are beautifully browned. The broth has reduced slightly into a light sauce. After resting, the zucchini hold their shape and the filling is moist. Spooning the broth over each serving adds a final touch of flavor.

Common mistakes

A common mistake is overfilling the zucchini, causing the filling to spill out during baking. Leave a little room at the top for the rice to expand. Another is under-seasoning the filling; taste it before stuffing and adjust the salt and pepper.

Also, don't skip covering the dish for the first part of baking—this steams the zucchini and ensures even cooking. Finally, use a dish that holds the zucchini snugly so they don't tip over.

How to tell it’s done

The stuffed zucchini are done when they are tender enough to be pierced easily with a knife, and the tops are golden brown. The internal temperature of the filling should reach at least 160°F (71°C) to ensure the ground beef is fully cooked.

The broth should be bubbling and slightly reduced. Let the dish rest for 5 minutes before serving to allow the juices to settle.

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