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

Tips for success

For the best texture, use round zucchini that are firm and not too large. If they are very large, you may need to increase the baking time.

To make the filling ahead, cook it completely and refrigerate it for up to 2 days; stuff the zucchini just before baking. You can also assemble the entire dish a few hours ahead and keep it in the fridge, then add 10 minutes to the baking time.

When hollowing the zucchini, leave a 1/2-inch thick wall so they hold their shape. If the zucchini wobble, slice a thin piece off the bottom to level them.

Use a melon baller for clean, easy scooping. For a vegetarian version, replace the beef with cooked lentils or mushrooms and use vegetable broth.

Variations

• Lamb and Mint: Replace the ground beef with ground lamb and add an extra tablespoon of fresh mint to the filling. The lamb pairs beautifully with the cumin and paprika, and the mint adds a fresh, bright note.
• Vegetarian Lentil: Swap the ground beef for cooked brown lentils and use vegetable broth. Add a handful of chopped walnuts for extra texture. This version is hearty and satisfying, perfect for a meatless Monday.
• Spicy Harissa: Stir 1-2 teaspoons of harissa paste into the tomato broth for a spicy kick. Add a pinch of cayenne to the filling as well. The heat is balanced by the sweetness of the zucchini and the richness of the beef.
• Cheese-Topped: During the last 10 minutes of baking, sprinkle the stuffed zucchini with 1/2 cup of shredded mozzarella or crumbled feta. Let it melt and turn golden for a cheesy, indulgent twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked stuffed zucchini in a freezer-safe container for up to 3 months.

Reheat

Reheat in a 350°F oven for 15-20 minutes, or microwave in 1-minute intervals until hot.

Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or in a 350°F oven until warmed through. The broth will thicken upon standing; add a splash of water or broth when reheating if needed.

The filling can be made up to 2 days ahead and refrigerated. The zucchini can be hollowed and stored in the fridge for up to 1 day.

To assemble ahead, stuff the zucchini and place them in the baking dish, but do not pour the broth over until ready to bake. Add 10 minutes to the baking time if starting from a cold dish.

Serving ideas

Serve the stuffed zucchini as a main course with a side of crusty bread or a simple green salad. The broth is delicious spooned over rice or couscous. A dollop of plain yogurt or a sprinkle of feta cheese would be a nice addition, though it's not necessary. This dish is satisfying on its own.

For a more elegant presentation, place each stuffed zucchini on a plate and spoon the broth around it. Garnish with fresh herbs and a drizzle of olive oil.

This also makes a great dinner party dish, as it can be assembled ahead and baked just before serving. The vibrant colors and rich aromas are sure to impress.

Frequently asked questions

Recipe card

Stuffed Round Zucchini With Beef and Chickpeas

Prep 25 minCook 45 minTotal 1 h 10 minServes 4

Ingredients

• 4 round (8-ball) zucchini
• 1 lb ground beef
• 1/2 cup long-grain white rice, rinsed
• 1 cup cooked chickpeas
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cups beef broth
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 2 tbsp olive oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

35 g

Fat

18 g

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