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Meat, Meal soups and plant based

Stuffed round zucchini with beef and rice

Stuffed round zucchini are hollowed out zucchini filled with a mix of ground beef, onion, garlic and herbs, then baked in tomato sauce. For 4 people, it takes about 1 hour, a medium skill level, and roughly €2.90 per person. The key is letting the zucchini's water evaporate before adding the meat and not packing the filling too tight.

Tonight, pretty round zucchini stuffed with herby beef, baked in tomato sauce, with simple rice on the side.

Stuffed round zucchini with beef and rice
Total time
1 h
Difficulty
Medium
Cost per person
€2.90
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Stuffed round zucchini are a fresh take on the classic stuffed vegetable, with the same comforting spirit. The zucchini flesh turns soft and tender, the beef filling gets its character from parsley and mint, and the tomato sauce slowly soaks into everything as it bakes. Rice on the side means no sauce goes to waste.

This is a generous summer dish, the kind you make on a relaxed Sunday, but it also works as a weeknight dinner when round zucchini are in season. Kids like the fun shape of the little zucchini and their caps, and everyone ends up spooning extra sauce over their rice.

The ingredients

4 people

Fruits and vegetables

  • Round zucchini 4
  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 bunch
  • Mint 6 sprigs

Butcher

  • Ground beef 500 g

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Riceoften in the pantry 280 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. Preheat the oven to 190°C, cut a cap off each zucchini, scoop out the flesh with a spoon and chop it.

    Leave a 1 cm wall of flesh so the zucchini holds its shape during cooking.

  2. Cook the onion, garlic and chopped zucchini flesh in the oil, then mix with the beef, herbs, salt and pepper. 8 min

    Let the water from the zucchini evaporate fully before adding the meat.

  3. Fill the zucchini with the stuffing without packing it too tight, then put the caps back on.

    Don't pack it too tight, the filling puffs up a little as it cooks.

  4. Pour the tomatoes into a baking dish, set the zucchini on top with a little water, season with salt and bake. 40 min

    Baste them with the cooking juices once or twice so they don't dry out.

  5. Cook the rice in salted water while they bake, then serve it with the zucchini and sauce. 11 min

    Use one and a half times the volume of water for soft, tender rice.

Our tips to get it right

  • Pick round zucchini that are firm and similar in size so they cook evenly and stand upright in the dish.
  • Taste the raw filling before stuffing the zucchini, it's your only chance to adjust the salt or pepper.
  • If the bottom of the dish dries out during baking, add a splash of hot water instead of covering the dish, the sauce should stay light.

The variations

  • Swap the ground beef for ground lamb for a more fragrant filling, closer to traditional summer stuffed vegetables.
  • For a vegetarian version, replace the meat with cooked red lentils and a little grated cheese in the filling.
  • To save time, stuff the zucchini raw without precooking the flesh and add 15 minutes to the baking time.

What to serve it with

  • A green salad with lemon
  • Bread to mop up the sauce
  • Plain yogurt for dessert

Storage

Stuffed zucchini keep for 2 to 3 days in the refrigerator in a sealed container. They freeze well once cooked, thaw in the refrigerator then reheat covered in the oven. Keep the rice separate and reheat it with a splash of water.

Questions about this dish

Can you prepare stuffed zucchini ahead of time?

Yes, you can stuff them several hours ahead and keep them covered in the refrigerator. Bake them just before serving, adding a few extra minutes since they'll go in cold.

Can you replace the mint with another herb?

Yes, basil or parsley alone work well if you're not a fan of mint. The important thing is using fresh herbs to flavor the filling.

Do you need to precook the zucchini before stuffing them?

No, this recipe stuffs them raw, they cook fully in the oven in the tomato sauce. That's what keeps them tender without turning mushy.

Can you freeze stuffed zucchini once cooked?

Yes, let them cool completely then freeze them in an airtight container with some sauce. Thaw in the refrigerator overnight and reheat covered in the oven.

How long does it take to make stuffed round zucchini with beef, served with rice?

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

How many calories are in stuffed round zucchini with beef, served with rice?

About 500 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 stuffed round zucchini with beef, served with rice cost?

About €2.90 per serving, or €11.60 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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