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Meat, Classics and bistro fare

Stuffed round zucchini with bulgur

Stuffed round zucchini with bulgur is a complete dinner for 4, ready in 55 minutes, rated easy, at about €2.90 per person. The trick is precooking the hollowed zucchini briefly first, which keeps the flesh tender under the melted cheese without drying out the beef filling.

Tonight, pretty round zucchini hollowed out, filled with herbed beef and gratinated, with bulgur on the side.

Stuffed round zucchini with bulgur
Total time
55 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Under its little cheese crust, the herbed beef filling stays moist, while the gratinated emmental forms a golden top that crackles under the fork. The scooped out zucchini flesh gets chopped and mixed right into the filling, adding softness without watering down the dish. Bulgur on the side soaks up the juices and rounds out the meal with no extra effort.

It's a dish that works for kids and adults alike, simple enough for a weeknight yet tidy enough to serve to guests. Round zucchini hold their shape well during baking and come to the table whole, which makes a nice change from a classic baked gratin. In spring and summer, it's a pleasant way to cook zucchini beyond the usual skillet.

The ingredients

4 people

Fruits and vegetables

  • round zucchini 4
  • onion 1
  • garlic 2 cloves
  • basil 1 bunch

Butcher

  • ground beef 400 g

Pantry

  • tomato passataoften in the pantry 20 cl
  • bulguroften in the pantry 250 g
  • olive oiloften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • shredded emmental cheese 80 g

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 190°C. Cut a cap off each zucchini and scoop out the flesh with a small spoon.

    Leave about 1 cm of flesh around the edge so the zucchini holds its shape during baking.

  2. Chop the scooped zucchini flesh and sauté it with the onion and garlic in the olive oil. 8 min

    Salt the flesh to draw out its water, then drain it well.

  3. Add the ground beef, basil, tomato passata, salt and pepper, and let it simmer briefly. 8 min

    Don't let it dry out too much, the filling will keep cooking in the oven.

  4. Fill the zucchini with the mixture, sprinkle with emmental, and bake with the caps alongside. 30 min

    Set the zucchini in a dish just big enough to hold them snugly in place.

  5. Cook the bulgur in salted boiling water according to the package instructions and serve it with the zucchini. 10 min

    Cover it and let it swell off the heat, then fluff it with a fork.

Our tips to get it right

  • Pick round zucchini of similar size so they all finish cooking at the same time.
  • Drain the chopped zucchini flesh well before adding it to the meat, otherwise the filling turns watery.
  • If the top browns too fast, cover the zucchini loosely with foil for the last ten minutes.

The variations

  • Swap the ground beef for ground veal or sausage meat for a milder filling.
  • For a vegetarian version, replace the meat with cooked red lentils or crumbled tofu sautéed with the same aromatics.
  • For busy kids, shape the filling into small meatballs baked separately and just serve the bulgur alongside.

What to serve it with

  • A green salad with vinaigrette
  • Plain yogurt for dessert
  • Chilled water with lemon

Storage

Stuffed zucchini keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooked and cooled, then reheat in the oven. Keep the bulgur separate and warm it in a saucepan with a splash of water for a few minutes.

Questions about this dish

Can you prepare the stuffed zucchini ahead of time?

Yes, you can fill the zucchini the day before and keep them covered in the fridge. Bake them the next day, adding a few extra minutes since they'll start cold.

What do you do with the scooped out zucchini flesh?

Chop it and sauté it with the onion and garlic before mixing it into the meat. This avoids waste and adds softness to the filling.

Can you swap bulgur for another grain?

Yes, rice or couscous work just as well as a side. Just follow the cooking time listed on the package for whichever grain you choose.

How do you keep the zucchini from releasing too much water?

A quick precook of the hollowed zucchini and draining the chopped flesh both help limit excess water. Also avoid overbaking, since they keep releasing juice as they cool.

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

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

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

About 510 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 bulgur 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 gluten, lactose. Always check the labels of the products you buy.

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