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Stuffed Zucchini

  • Author: Balkan Lunch Box
  • Prep Time: 25 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 55 mins
  • Yield: 4 1x
  • Category: Main Course


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!



3 zucchinis (medium sized, quartered, stem removed)
(Optional) sour cream


  • 2 ounces vegetable oil (for the pan)
  • ½ yellow onion (large, peeled, minced)
  • 2 garlic cloves (peeled, minced)
  • 1 tomato (large, peeled, minced)
  • ½ tablespoon salt (or 1 tablespoon Vegeta)
  • 12 tablespoons parsley (fresh, minced)
  • (Optional) ¼ teaspoon dill


  • 9 ounces ground baby beef
  • 3.5 ounces white rice (short grain)
  • ½ yellow onion (large, peeled, minced)
  • 2 garlic cloves (peeled, minced)
  • 1 tomato (small, peeled, minced)
  • 12 tablespoons parsley (fresh, minced)
  • ½ teaspoon ground black pepper
  • ½ tablespoon salt (or 1 tablespoon Vegeta)
  • 2 ounces milk


  • 3.5 ounces tomato sauce
  • 1.5 to 2 cups water


  1. Heat oven to 480°F (250°C).
  2. In an oiled glass bakeware combine sauce ingredients and place in the oven.* Heat for 10 minutes.
  3. Core zucchini quarters by removing its middle and seeds as if you’re making small cups.
  4. In a large bowl combine filling ingredients and mix well with your hand. Stuff each zucchini cup with the filling.
  5. In a larger cup combine topping ingredients and mix them.
  6. 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.
  7. Bake for 90 minutes on 400-440°F  (210-225°C ).* Serve warm with (optionally) sour cream.


A round, 9-inch (23cm) diameter glass bakeware was used for this recipe.

Foil adds moisture to baked zucchini. The dish is more flavorful this way, but it takes longer to bake. If you don’t use foil, bake zucchini cups uncovered for 50-60 minutes. Check frequently and (carefully) pour liquid from the pan over them several times throughout baking, and replenish liquid level to prevent zucchini from drying out.

As every oven is different you’ll have to adjust the temperature accordingly.


  • Serving Size: 3 zucchini cups
  • Calories: 406
  • Sugar: 7.5g
  • Fat: 19.9g
  • Saturated Fat: 5.2g
  • Carbohydrates: 34.1g
  • Fiber: 4.1g
  • Protein: 23.9g

Keywords: zucchini, zucchini boats, zucchini cups, stuffed zucchini, stuffed dolma, dolmas

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