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Turkish stuffed zucchini filled with ground beef and rice, topped with fresh dill in tomato sauce

Stuffed Zucchini (Kabak Dolması)

Turkish stuffed zucchini filled with ground beef, rice and fresh dill, simmered in a light tomato sauce and served with Greek yogurt.
Course Main Course
Cuisine Turkish
Prep Time 40 minutes
Cook Time 40 minutes
Servings 6

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

  1. 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.

  2. 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.

  3. Stuff the Zucchini

    Fill each zucchini piece about three-quarters full, without pressing too hard. The rice will swell as it cooks.

  4. Arrange in the Pot

    Stand the stuffed zucchini upright, close together, in a wide pot or deep pan so they support each other.

  5. 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.

  6. 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.

  7. 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.