Stuffed zucchini, known in Turkey as kabak dolması, is a classic Turkish dolma made of hollowed zucchini filled with ground beef, rice and fresh herbs, then simmered in a light tomato sauce until everything is soft and full of flavor. In Turkish cuisine, stuffed vegetables are called “dolma,” and zucchini is one of the favorites of the home kitchen, especially in summer when it is at its best.
The filling is simple and familiar: juicy ground beef, rice, grated onion, tomato paste, and plenty of fresh dill. Dill is the secret of this dish. It gives the filling a fresh, slightly sweet aroma that goes perfectly with the mild zucchini, and a few sprigs on top make the plate look as good as it tastes. The rice cooks inside the zucchini and soaks up the juices, so every bite is tender and satisfying.
This is a comforting main dish, and it is easier than it looks. You do not need to roll or wrap anything like you do for Stuffed Grape Leaves or Stuffed Cabbage Rolls. You just hollow out the zucchini, fill it loosely, and let the pot do the work. If you like stuffed vegetables, you will also enjoy Stuffed Green Pepper and Stuffed Zucchini Flowers.
How to Serve Stuffed Zucchini
Serve it warm, with a spoonful of cool Greek yogurt on the side or on top. The creamy, tangy yogurt balances the tomato sauce and the rich filling. For a more traditional touch, stir a small grated garlic clove into the yogurt, or serve it with Haydari. A simple salad and some crusty bread to soak up the sauce make it a full meal.
Tips for the Best Result
- Choose firm, medium-sized zucchini of similar size so they cook evenly.
- Leave about a quarter inch of zucchini at the bottom so the filling and juices stay inside.
- Fill each zucchini only about three-quarters full. The rice expands as it cooks.
- Stand the zucchini close together in the pot so they hold each other upright, and place a small plate on top to keep them submerged in the sauce.
- Do not throw away the scooped-out flesh. Use it in Zucchini Fritters.
Variations
Vegetarian stuffed zucchini: Leave out the beef and add a little more rice, plus cooked chickpeas or finely chopped mushrooms if you like. Add an extra tablespoon of olive oil and cook the same way. In Turkey, this meatless version (with olive oil, onion, herbs and rice) is often served at room temperature as a starter.
Terbiyeli (with yogurt sauce): Some families finish the dish with a sauce of yogurt, egg yolk, flour and lemon juice, added slowly to the pot at the end. It makes the sauce creamy, but it takes care to avoid curdling, so this recipe skips it.
Ekşili (sour): Add a spoonful of pomegranate molasses or a squeeze of lemon to the sauce for a tangier flavor.
Here is the recipe for this delicious stuffed zucchini.
Stuffed Zucchini (Kabak Dolması)
Ingredients
Zucchini:
- 6 medium zucchini about 2 lb / 900 g, firm and similar in size
- 1 tsp salt for the zucchini
Filling:
- 1 lb ground beef 450 g, medium-fat
- 3/4 cup medium-grain rice rinsed and drained
- 1 medium onion grated
- 2 tbsp tomato paste
- 3 tbsp fresh dill finely chopped, plus sprigs for garnish
- 2 tbsp fresh parsley finely chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes or paprika
- 1 tsp dried mint optional
Sauce:
- 1 tbsp tomato paste
- 1 tbsp butter or olive oil
- 2 1/2 cups hot water 600 ml
- 1/2 tsp salt
To Serve:
- plain Greek yogurt
- 1 small garlic clove grated, optional
Instructions
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Prepare the Zucchini
Wash the zucchini and trim the ends. Cut them into 3-inch (7–8 cm) pieces. Using a zucchini corer or a small spoon, hollow out each piece, leaving about ¼ inch (½ cm) at the bottom. Sprinkle the insides lightly with salt and set aside while you make the filling. Save the scooped-out flesh for another use.
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Make the Filling
In a large bowl, mix the ground beef, rinsed rice, grated onion, 2 tbsp tomato paste, dill, parsley, olive oil, salt, black pepper, red pepper flakes and dried mint (if using). Knead with your hands for 1–2 minutes until evenly combined.
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Stuff the Zucchini
Fill each zucchini piece about three-quarters full, without pressing too hard. The rice will swell as it cooks.
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Arrange in the Pot
Stand the stuffed zucchini upright, close together, in a wide pot or deep pan so they support each other.
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Add the Sauce
Dissolve 1 tbsp tomato paste and the butter in the hot water, add ½ tsp salt, and pour carefully around the zucchini until the liquid reaches about two-thirds of their height. Place a small heatproof plate upside down on top to hold them in place.
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Cook
Cover the pot, bring to a boil, then reduce the heat to low and simmer for 35–40 minutes, until the rice is tender and the zucchini is soft. Add a little hot water if the sauce reduces too much.
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Rest and Serve
Let the zucchini rest, covered, for 10 minutes. Spoon some sauce over each piece, top with fresh dill, and serve warm with Greek yogurt (mixed with a little grated garlic if you like).
Recipe Notes
- Fill the zucchini only three-quarters full because the rice expands while cooking.
- Leftovers keep in the fridge for up to 3 days and taste even better the next day. Reheat gently with a spoonful of water.
- Vegetarian version: skip the beef, add ¼ cup more rice and 1 extra tbsp olive oil. Cooked chickpeas are optional.
- Use the leftover zucchini flesh in zucchini fritters.
