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    Balkan Lunch Box > Recipes > Bosnian Recipes > Stuffed Zucchini with Ground Beef and Rice (Punjene Tikvice)

    Stuffed Zucchini with Ground Beef and Rice (Punjene Tikvice)

    Published: Oct 8, 2019 · Modified: Jan 14, 2024 by Aida

    Jump to Recipe Jump to Video Print Recipe

    These stuffed zucchini cups (punjene tikvice) are loaded with a tasty mix of ground beef and rice, all immersed in a flavorful tomato sauce. Paired with complementing aromatic herbs, stuffed courgettes are as wholesome as they are nourishing. Shall we?

    A silver pan full of stuffed zucchini cups on a gray background, with a red kitchen towel and spoon.
    Jump to:
    • Background
    • Ingredients
    • Instructions
    • Handling
    • Recipe FAQs
    • More Stuffed Goodies
    • Thoughts?
    • Stuffed Zucchini Cups (Punjene Tikvice)
    • More Recipes to 💙

    Background

    Stuffed vegetables are called dolmas in the Balkans, and they're on the menu year-round. Many veggies are stuffed, from peppers to onions. They're delicious, filling, and healthy.

    We especially like the stuffed zucchini cups, also known as punjene tikvice.

    They're like tiny nutritious bombs of flavor. A smaller size allows them to hold just the right amount of the aromatic ground beef and rice stuffing. Meanwhile, they bathe in the juiciest tomato sauce so that all the flavors are absorbed evenly.

    The only problem you'll have is stopping yourself from eating too many. Stuffed zucchini cups are that good!

    Ingredients

    Here are all the ingredients you'll need to make stuffed zucchini cups with ground beef and rice.

    Tomatoes, zucchini, oil, rice, onions, garlic, parsley, tomato sauce, ground beef, seasonings and milk on a gray marble background.
    • Zucchini (Squash, Baby Marrow, Courgette).
    • Ground meat: beef is always the best choice! Substitute with ground veal, lamb, pork, or a mix. Avoid ground chicken or turkey (too dry!).
    • Rice: short grain (Italian Arborio rice is perfect.) It's more juicy when it cooks, adding almost a risotto-like feel to the stuffing. Avoid long-grained and brown rice.
    • Milk: regular or soy are fine.
    • Oil: vegetable, canola, or sunflower. Substitute with avocado, flaxseed, or (melted) coconut oil. Avoid olive oil.
    • Onion: yellow or white. Avoid red.
    • Garlic.
    • Tomato: heirloom, Roma, on the vine. Avoid cherry.
    • Tomato sauce: the simplest, flavor-free tomato sauce works best.
    • Stock powder: or a bouillon cube. Substitute with Vegeta.
    • Parsley.
    • (Optional) Dill.
    • (Optional) Sour Cream.

    Instructions

    Here are the instructions for making stuffed zucchini cups with ground beef and rice.

    Four photographs, two by two, top two of a bowl filled with tomatoes, onion, parsley. Two bottom ones of a glass bakeware filled with the same topping and placed in the oven (fourth photo).

    Step 1 - Making the sauce for stuffed zucchini cups (punjene tikvice). Heat oven to 480°F (250°C). Combine sauce ingredients in glassware and heat for 10 minutes.

    Four photos (two by two) of the zucchini being cut in quarters and then cored until cups are made (on fourth photograph).

    Step 2 - Shaping the zucchini cups (punjene tikvice). Cut each zucchini into a few equal pieces. Core each piece as if making a small cup.

    Two photographs, side by side, of the filling in a white bowl. Filling is made out of meat, rice, veggies and aromatics, all is on a gray background.

    Step 3 - Making the filling for stuffed zucchini cups (punjene tikvice). Combine filling ingredients and mix well with your hand.

    Four photographs, two by two, of zucchini cups being filled (first photo), then all zucchini cups on a blue plate (second photo), third photo is of glass bakeware with the sauce, and the fourth photo is of the glassware filled with zucchini cups.

    Step 4 - Stuffing zucchini cups (punjene tikvice). Stuff each cup generously with the filling. Carefully transfer to bakeware.

    Four photographs (two by two): photo one is of tomato sauce poured, second one is of tomato sauce poured over zucchini cups, third is of a pan with zucchini cups and sauce, and fourth of a spoon, pouring red sauce over zucchini cups.

    Step 5 - Make the topping for zucchini cups (punjene tikvice). Combine topping ingredients. Pour over zucchini.

    Four photographs, two by two, of foil covering zucchini pan; the third photo is of the spoon and zucchini cups, and fourth is again of the pan covered with foil.

    Step 6 - Cover and bake zucchini cups (punjene tikvice). Cover with foil and create holes. Bake. Occasionally pour pan sauce over zucchini again.

    Handling

    Serving: Serve several zucchini cups in a serving bowl, and top with sauce. Perfect with a slice of homemade bread, or pogacha. Optionally, add a dollop of sour cream on top. You can also fortify the dish with a side of mashed potatoes or polenta.

    Storing: Place in an airtight container, and store in the fridge for up to 3 days.

    Reheating: Reheat based on your preferred method.  We like to reheat it on the stovetop, on low, for at least 15 minutes, (or until it's hot). This gives both zucchini cups and the stuffing, an opportunity to warm up evenly. Add a little bit of water to the stew if it's too thick, or running low. 

    Recipe FAQs

    Are stuffed zucchini Greek?

    Stuffed zucchini is a dish popular throughout the Mediterranean, Middle East, and North Africa. As such, it's hard to pinpoint the exact location of their origin.

    Are stuffed zucchini better boats than stuffed zucchini cups?

    It's a matter of personal preference, but we prefer zucchini cups. The smaller size allows for the stuffing and sauces to absorb perfectly.

    This way, the zucchini is not just a shell that holds the stuffing, but an integral part of the dish. Also, because they're smaller, it's easier to gauge how much to eat.

    However, if zucchini boats are more your thing, you can make them with this exact recipe. In this case, instead of cutting crosswise to make cups, create boats by cutting the zucchini lengthwise.

    Why is the baking pan covered with foil for this recipe?

    Covering the pan with foil and piercing in a few places creates an environment similar to the water bath (bain-marie). This way the dish is baking, cooking, and steaming all at the same time. It takes the flavor to the next level, but it does take 90 minutes.

    However, if short on time, skip the foil and bake the zucchini for 50-60 minutes.

    More Stuffed Goodies

    • Stewed apple in a clear bowl, on the table.
      Stewed Stuffed Apples in Syrup (Tufahije)
    • Cast iron pan filled with yellow stuffed peppers and a kitchen towel on a gray background.
      Easy Vegetarian Stuffed Peppers with Potatoes [Oven Baked, No Rice, Gluten-Free, and Tomato Sauce-Free]
    • Stuffed cabbage on a spoon in a copper pot.
      Sarma: Best Traditional Balkan Stuffed Sour Cabbage Rolls
    • Four stuffed eggplants in a baking pan.
      Baked Stuffed Eggplant with Ground Beef Stuffing

    Thoughts?

    If you make today's stuffed zucchini with ground beef and rice and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

    You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

    Prijatno, Dobar Tek, and Bon Appetit!

    Stuffed zucchinis (about 8) on a silver pan with a spoon in the background.

    Stuffed Zucchini Cups (Punjene Tikvice)

    Aida
    Stuffed zucchini cups filled with a savory blend of ground beef, rice, and spices, baked to perfection.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 55 minutes mins
    Course Main Course
    Cuisine Bosnian, Croatian, Montenegrin, Serbian
    Servings 4
    Calories 1280 kcal

    Equipment

    • 1 Round, 9-inch (23cm) diameter glass bakeware. However, A 9x13x inch (23x33 cm) or a little smaller squared pan will work. (Glassware is optional, but it produces better flavor.)

    Ingredients
     
     

    • 3-4 zucchinis medium-sized, about the same size
    • (Optional) sour cream to serve with

    Sauce:

    • 2 ounces vegetable oil for the pan
    • 1 yellow onion medium-sized, peeled, minced
    • 1 tomato large, peeled, minced
    • 1-2 tablespoons parsley fresh, minced, or 1 tablespoon dried
    • salt and pepper to taste
    • 1-3 garlic cloves peeled, minced, adjust to your preference
    • (Optional) pinch of dill
    • (Optional) 1 tablespoon stock powder or 1 tablespoon Vegeta, or a bouillon cube

    Filling:

    • 5-6 ounces ground beef lamb or pork also work, or a mix of
    • 3.5 ounces white rice short grain
    • 2 ounces milk
    • 1 yellow onion medium-sized, peeled, minced
    • 1 tomato small, peeled, minced
    • 1-2 tablespoons parsley fresh, minced
    • salt and pepper to taste
    • (Optional) 1-2 garlic clove peeled, minced, adjust volume to your preference
    • (Optional) 1 tablespoon stock powder or 1 tablespoon Vegeta, or a bouillon cube

    Topping: 

    • 3.5 ounces tomato sauce
    • 1.5 to 2 cups water

    Instructions
     

    Making the Sauce

    • Heat oven to 480°F (250°C). In an oiled glass bakeware combine sauce ingredients and place in the oven. Heat for 10 minutes, then take out.

    Shaping the Zucchini Cups (Parallel to the Sauce)

    • Remove stems off zucchinis, and quarter each crosswise into approximately equal pieces. Core each piece by removing the middle and seeds, as if you were making small cups. (Try not to poke through to the other end.)

    Making the Filling

    • In a large bowl combine filling ingredients. Mix well with your hand until the ingredients completely integrate.

    Stuffing the Zucchini Cups

    • Stuff each zucchini cup generously with the filling to the top. As you fill them, carefully transfer each into the hot bakeware with the sauce. If there is more filling left over, transfer it to the bakeware as well.

    Make the Topping

    • In a larger cup combine topping ingredients and mix them. Generously pour the topping over the zucchini. The liquid in the pan should be at the same level as the top of the zucchini cups.

    Cover and Bake*

    • Bring the temperature down to 400-440°F  (210-225°C ). Cover the bakeware with foil. Create several holes with a toothpick or pierce with a fork to let the steam out. Place on the middle rack. Bake for 90 minutes. At about 20-minute intervals, carefully lift the foil and using a spoon pour the liquid around the zucchini on top of it, so that it's moist from all sides while it bakes.

    Handling

    • Serve several zucchini cups in a serving bowl, and top with sauce along with bread, and sour cream. You can add a side like mashed potatoes or polenta. Place in an airtight container, and store in the fridge for up to 3 days. Reheat based on your preferred method. Add a little bit of water to the stew if it's too thick, or running low. (We like to reheat on the stovetop, on low for 15 minutes).

    Video

    Stuffed Zucchini Boats (Cups)

    Notes

    Please read through all the ingredients before starting on the recipe as some of the ingredients repeat for filling and the sauce. 
    Foil baking:  The method of covering with foil and piercing in a few places creates an environment similar to the water bath (bain-marie), where the vegetables are at once baking, cooking, and steaming. The flavor is unbelievably good this way, but it does take 90 minutes. If you're short on time, you can opt to bake without foil.  
    No foil baking: If you prefer to bake without foil, it will take only 50-60 minutes. In this case, make sure you check on the zucchini every 15-ish minutes, and pour liquid from the pan over the zucchini at that time, to keep it juicy. If needed, add a little water to the pan. You can turn down the temperature slightly, and cover the pan with foil for the last few minutes of baking (if it starts to look like it's gonna burn). 

    Nutrition

    Serving: 3zucchini cupsCalories: 1280kcalCarbohydrates: 87gProtein: 88gFat: 67gSaturated Fat: 16gCholesterol: 205mgPotassium: 2768mgFiber: 10.3gSugar: 13.1gCalcium: 511mgIron: 52mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. AJ Paradis says

      June 13, 2016 at 11:05 pm

      What a heartfelt post. Loss is so hard and I relate to that feeling of terror at receiving the news of such a profound loss. I wish we didn't have to torment ourselves, for when the moment is upon us, we'll surely be tormented enough. So curious his last night - the soul feels and knows on a deeper level. The picture of you and he together is lovely. I think the stuffed zucchini is such a cool recipe, but out of curiosity, what was your father's favorite dish? I'll give them both a try.

      Reply
      • Aida says

        June 15, 2016 at 12:27 pm

        AJ,
        Just found your lovely note, thus a delay in responding.
        My father's favorite dish? I'm not sure he would have picked only one. But he really was a meat kind of guy. So possibly lamb made under sac (a local way of roasting/ baking food in a metal pan aka "sac" (pronounced "satch" or "peka" in Croatia) that's covered and buried in wood and baked that way... (here's a 1-min video: https://www.youtube.com/watch?v=KcKKD-3gItc). If you decide to make a detour to these parts sometime, I'll take you to a good place.

        Reply
    2. AJ Paradis says

      July 03, 2016 at 5:48 pm

      Wow, so interesting! I've never heard of that before. Oh, someday I hope we begin to travel again and would love to make it to your neck of the woods. Likewise, if you ever find yourself over in Iberia, we'll share a paella 🙂

      Reply
      • Aida says

        July 04, 2016 at 7:25 am

        I'd like that! 🙂

        Reply
    3. Aidaa says

      January 18, 2023 at 4:20 pm

      5 stars
      Super tasty!

      Reply
      • Aida says

        January 19, 2023 at 8:23 am

        Glad you liked it!

        Reply
    5 from 2 votes (1 rating without comment)

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