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Meat, Maghreb and Middle East

Lebanese stuffed zucchini

Lebanese stuffed zucchini are small hollowed zucchini filled with rice and ground beef seasoned with cinnamon and mint, then simmered in a lemony tomato sauce. This recipe serves 4, takes 75 minutes, is rated medium difficulty, and costs €2.80 per serving. The key to success is filling the zucchini only three quarters full, so the rice can expand without bursting the filling.

Tonight, we're heading to Beirut with plump little zucchini, stuffed with rice and beef, simmering away in a minty tomato sauce.

Lebanese stuffed zucchini
Total time
1 h 15
Difficulty
Medium
Cost per person
€2.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

The zucchini turns soft in the tomato sauce while the filling stays firm, thanks to round rice that holds its grains. Dried mint and cinnamon give this dish its warm, slightly sweet flavor typical of Lebanese cooking, and a squeeze of lemon juice at the end brightens everything right before serving.

This is a dish to plan for a Sunday or an evening when you have a bit of time, since hollowing out the zucchini one by one takes patience. Kids usually like the soft texture and mild taste, you can simply skip the pepper in their portion if needed.

The ingredients

4 people

Fruits and vegetables

  • Small zucchini 8
  • Onion 1
  • Garlic 3 cloves
  • Lemon 1

Butcher

  • Ground beef 400 g

Pantry

  • Round riceoften in the pantry 120 g
  • Dried mintoften in the pantry 2 tbsp
  • Cinnamonoften in the pantry 1 tsp
  • Crushed tomatoesoften in the pantry 400 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut off the tops of the zucchini and hollow them out with an apple corer or a small spoon, without piercing the skin. Keep a bit of the flesh for the sauce.

    A thin edged teaspoon works well, twist it as you scoop rather than scraping.

  2. Mix the ground beef, rinsed raw rice, chopped onion, cinnamon, one tablespoon of mint, salt, and pepper.

    Rinse the rice until the water runs clear, it will stay nicely separate in the filling.

  3. Fill the zucchini three quarters full with the mixture, without packing it down.

    Use a small paper funnel or a mocha spoon to slide the filling all the way to the bottom.

  4. In a pot, cook the crushed garlic in olive oil, add the tomatoes, the remaining mint, and 20 cl of water, then place the zucchini side by side.

    Set an upside down small plate on top of the zucchini, they'll stay submerged and won't roll over.

  5. Cover and let simmer over low heat, then finish with the lemon juice. 45 min

    Pierce a zucchini with the tip of a knife, it should be tender but still hold its shape.

Our tips to get it right

  • Pick zucchini that are straight and not too wide, they hold their shape better during cooking and are easier to stuff all the way down.
  • Save the scooped out flesh and add it to the tomato sauce, it thickens the sauce naturally and avoids waste.
  • If your pot is small, stand the zucchini upright instead of laying them down, they cook just as well and take up less space.

The variations

  • Swap the ground beef for ground lamb, closer to the traditional Lebanese version and a bit more fragrant.
  • For a vegetarian version, replace the meat with cooked red lentils and crushed pine nuts.
  • To save time, cut the zucchini in half lengthwise instead of hollowing them whole, filling goes much faster.

What to serve it with

  • Cold plain yogurt
  • Warm pita bread
  • Cucumber mint salad

Storage

Stuffed zucchini keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooled, laid flat in a suitable container. Reheat gently in a saucepan with a splash of water, so the rice doesn't dry out.

Questions about this dish

Can I use a different type of rice?

Yes, long grain rice also works, but round rice holds together slightly better inside the filling. Avoid pre-cooked rice, it won't cook long enough inside the zucchini.

Can I prepare the stuffed zucchini ahead of time?

You can stuff the zucchini the day before and keep them raw in the fridge, covered. Start cooking them the same day you plan to serve them for the best texture.

How do I avoid piercing the zucchini while hollowing them?

Twist the tool as you scoop instead of scraping, and leave a few millimeters of flesh on the walls. An apple corer gives more even results than a spoon.

Why shouldn't I fill the zucchini all the way to the top?

Raw rice expands as it cooks and takes up more space. If the filling is packed to the edge, it will overflow and can split the zucchini open.

How long does it take to make Lebanese stuffed zucchini with rice and beef?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Lebanese stuffed zucchini with rice and beef?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Lebanese stuffed zucchini with rice and beef cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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