Turkish Stuffed Round Zucchini with Spiced Beef and Chickpeas

This Turkish stuffed round zucchini recipe turns humble vegetables into a showstopping dinner. Hollowed zucchini shells are packed with a savory mixture of ground beef, chickpeas, and warm spices, then simmered in a fragrant tomato broth until perfectly tender.

The result is a comforting, one-pot meal that feels both rustic and elegant. Each bite offers a juicy zucchini exterior and a rich, hearty filling, with the chickpeas adding a delightful texture.

Round zucchini, also known as Girit kabağı, are a delightful summer vegetable with a mild flavor and sturdy shape, making them ideal for stuffing. In this recipe, they are hollowed out, filled with a spiced ground beef and chickpea mixture, and simmered in a light tomato broth until meltingly tender.

The technique of scoring the zucchini skins not only creates an attractive accordion pattern but also helps them cook evenly and absorb the savory broth.

This dish is a wonderful way to enjoy a classic Turkish dolma, simplified for the home cook. The combination of cumin, black pepper, and tomato paste gives the filling a warm, aromatic depth, while the chickpeas add a pleasant bite and heartiness. Whether served as a weeknight dinner or a special weekend meal, these stuffed zucchini are sure to impress.

Ingredients

Why this recipe works

The method of hollowing the zucchini and simmering them in broth ensures they cook gently and evenly without becoming mushy. The broth keeps the zucchini moist and infuses them with flavor from the inside out, while the scored skins allow the heat to penetrate more uniformly. This technique is forgiving and results in a tender, juicy vegetable that holds its shape beautifully.

The filling is cooked before stuffing, which not only develops deep, savory flavors through browning but also guarantees that the meat is fully cooked by the time the zucchini are tender.

The chickpeas add a pleasant firmness and a nutty note that complements the beef. Simmering the stuffed zucchini in tomato water creates a light, aromatic sauce that ties everything together, making each bite cohesive and satisfying.

Notes and substitutions

Round zucchini are the star here, but if they are not available, look for small, squat pattypan squash or even regular zucchini cut into thick rounds and hollowed out. The key is to choose zucchini that are similar in size so they cook at the same rate. When coring, leave a sturdy shell of about 1/2 inch to prevent them from collapsing during simmering.

The tomato water broth is simply the liquid from fresh tomatoes, but you can substitute chicken or vegetable broth mixed with a little tomato paste. For a vegetarian version, replace the ground beef with cooked lentils or a meat substitute, and use vegetable broth. The spices can be adjusted to taste; a pinch of cinnamon or allspice would also be lovely in the filling.

• round green zucchinis: Use 4 small regular zucchini, halved lengthwise and hollowed, or 4 small pattypan squash.
• ground beef: Ground lamb or a mixture of ground beef and ground lamb works beautifully with the cumin and tomato.
• tomato water broth: Use 1 cup chicken or vegetable broth mixed with 1 tablespoon tomato paste if you don't have tomato water.
• cooked chickpeas: Canned chickpeas, drained and rinsed, are perfect. Or use cooked white beans for a milder flavor.

Equipment

• Large skillet
• Melon baller or small spoon
• Chef's knife
• Cutting board
• Wide pot with lid
• Measuring cups and spoons
• Serving plate