Stuffed zucchini: ground beef, rice and spices combined into perfect filling and baked in hollowed zucchini. Forget zucchini boats, these little zucchini cups are the new kids on the block!
When we think about which veggies to stuff, zucchini doesn’t come to mind as quickly as stuffed peppers. Shame, really. Zucchini is incredibly soft. Tender.
Peppers are tender too, yet I notice people often eat stuffing and leave peppers behind. Stuffing seems to be the central point of a stuffed pepper. Its wrapping paper.
Meanwhile, zucchini encases its stuffing and becomes its second skin. It reminds me of clay. Pliable, and not only does it keep form of any shape but add richness that can only come from something not overwhelmed with opulence of taste.
HOW TO CREATE STUFFED ZUCCHINI CUPS
Stuffed zucchini is prepared similarly to other stuffed vegetables and to some extent the dumplings. Instead of making zucchini boats, our family recipe calls for quartering zucchinis (or cutting them into thirds depending on their size) and then scooping out the core of each piece until it resembles a small coffee cup.
I call these zucchini cups.
Why not make zucchini boats instead? You can. It’s a matter of preference. I find as the size of stuffed vegetables decreases the taste increases. Especially since I usually bake most dolmas (stuffed veggies) instead of cooking them on stovetop.
HOW TO BAKE STUFFED ZUCCHINI
Smaller size allows stuffed zucchini to bathe in juices thoroughly. As you’ll see below in stuffed zucchini recipe instructions, level of the sauce reaches the tops of zucchini so the vegetable is moisturized from all sides.
If you’re not against using foil, I recommend covering the pan with it and making several little holes in it with a toothpick. This method essentially creates an environment similar to a bain marie (water bath) where the vegetables are at once baking, cooking and steaming. Small holes allow the steam to come out while most of hotness stays in the pan.
(And no need to cook rice ahead of time. Baking it gives it plenty of time to cook, expand and soften.)
Keep in mind deciding to go for this faux bain marie method to make stuffed zucchini doubles the cooking time. If you got better things to do there is no shame in popping them in the oven uncovered, and keeping an eye on the sauce level. In this case, replenish with water as necessary, and pour the sauce over zucchini tops to keep them from drying out.
Zucchini is done when you can cut it with ease with a fork.
HOW TO SERVE THESE
I like stuffed zucchini best served by itself, a slice of homemade bread and a heaping tablespoon of sour cream. Sour cream melts wonderfully into the stuffing adding touches of coolness and freshness. If you like a deeper flavor, try adding a dash of ajvar (ajver).
As you can imagine, a stuffed zucchini is a tiny energetic bomb of flavor and calories. There is the vegetable, then rice and meat seasoned generously, and finally the unforgettable nectar of the sauce. You don’t have to add or subtract from a well-made stuffed zucchini.
(If you’re particularly hungry, serve stuffed zucchini alongside mashed potatoes or polenta. Skip the grains as stuffing already consists partially of rice.)
This is why some feel sour cream and other sides take away from purity of stuffed veggies so they skip any and every add-on. Instead, they bask in what’s already there.
And that’s it. Perfection in one little cup.
Stuffed zucchini cup.
- Lasagna with Bolognese and Bechamel Sauces
- Baked Stuffed Eggplant
- Homemade Phyllo Dough
- Breaded baked zucchini
- Ground beef potato moussaka
- Ground beef and potato pie
- Spinach pie
Stuffed Zucchini
Ingredients
- 3 zucchinis medium sized, quartered, stem removed
- Optional sour cream
Sauce:
- 2 ounces vegetable oil for the pan
- ½ yellow onion large, peeled, minced
- 2 garlic cloves peeled, minced
- 1 to mato large, peeled, minced
- ½ tablespoon salt or 1 tablespoon Vegeta
- 1 –2 tablespoons parsley fresh, minced
- Optional ¼ teaspoon dill
Filling:
- 9 ounces ground baby beef
- 3.5 ounces white rice short grain
- ½ yellow onion large, peeled, minced
- 2 garlic cloves peeled, minced
- 1 to mato small, peeled, minced
- 1 –2 tablespoons parsley fresh, minced
- ½ teaspoon ground black pepper
- ½ tablespoon salt or 1 tablespoon Vegeta
- 2 ounces milk
Topping:
- 3.5 ounces tomato sauce
- 1.5 to 2 cups water
Instructions
- Heat oven to 480°F (250°C).
- In an oiled glass bakeware combine sauce ingredients and place in the oven.* Heat for 10 minutes.
- Core zucchini quarters by removing its middle and seeds as if you're making small cups.
- In a large bowl combine filling ingredients and mix well with your hand. Stuff each zucchini cup with the filling.
- In a larger cup combine topping ingredients and mix them.
- Carefully - to avoid burning yourself - place zucchini cups into bakeware. Generously pour topping over zucchinis - liquid in the pan should be at the same level as the top of zucchini cups. Cover bakeware with foil.* Create several holes in foil with a toothpick or a fork to let the steam out. Place on middle rack.
- Bake for 90 minutes on 400-440°F (210-225°C ).* Serve warm with (optionally) sour cream.
AJ Paradis says
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.
Aida says
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.
AJ Paradis says
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 🙂
Aida says
I'd like that! 🙂