Stuffed Round Zucchini with Beef and Rice

Tender round zucchini are hollowed out, filled with seasoned ground beef, rice, and chickpeas, then baked in a savory tomato broth until juicy and comforting.

By WixForum Kitchen

Published October 26, 20269 min read

Total time: 1 hr 5 mins

Prep: 25 mins
Cook: 40 mins

Serves: 6; Makes 6 stuffed zucchini
Cuisine: Mediterranean
Calories: 420; per serving, estimated

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Baked stuffed round zucchini cut in half, showing rice, chickpeas, and ground beef in tomato broth

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This stuffed round zucchini recipe turns humble ingredients into a deeply satisfying dinner. Tender zucchini boats are filled with a savory mixture of ground beef, rice, and chickpeas, then baked in a rich tomato broth until everything is juicy and infused with flavor. The presentation is impressive, yet the preparation is straightforward enough for a weeknight. Each bite offers a contrast of textures: the soft zucchini, the toothsome rice, and the hearty beef.

Round globe zucchinis, sometimes called topak kabak, are perfect for stuffing because their shape holds a generous amount of filling and bakes up tender without falling apart. Here, they are hollowed out and filled with a seasoned mixture of ground beef, rice, and chickpeas, then baked in a savory tomato broth. The broth keeps everything moist and creates a delicious pan sauce that you will want to spoon over every bite. This dish is a wonderful way to enjoy zucchini in a new form, and it is hearty enough to be the star of your dinner table.

The appeal

Why you’ll love it

The method of hollowing out the zucchini and baking them upright in a broth ensures even cooking and prevents the shells from collapsing. The liquid in the pan creates a steamy environment that gently cooks the filling and keeps the zucchini tender. As the rice absorbs the broth, it plumps up and becomes perfectly cooked, while the beef stays juicy and flavorful.
Using a combination of ground beef, rice, and chickpeas provides a satisfying texture and makes the filling substantial. The chickpeas add a creamy bite, while the rice absorbs the surrounding flavors. The tomato broth not only seasons the filling but also forms a delicious sauce that pools in the bottom of the dish, perfect for spooning over the finished zucchini.

Tools

Equipment

Serrated paring knife
Spoon
Cutting board
Large mixing bowl
Round glass baking dish (Borcam)
Whisk
Foil for covering
Oven

Swaps

Substitutions

Instead ofGround beef
UseGround lamb or ground turkey
Instead ofWhite rice
UseBrown rice (increase baking time by 10-15 minutes)
Instead ofChicken broth
UseVegetable broth for a meatless version
Instead ofRound globe zucchini
UseRegular zucchini cut into 2-inch thick rounds

Good to know

Notes

Look for round globe zucchinis at farmers' markets or specialty grocery stores. If you cannot find them, you can use regular zucchini cut into thick rounds and hollow them out slightly. The filling is versatile: you can swap the ground beef for ground lamb or turkey, or use vegetable broth to make it vegetarian (though then it will not be a meat dish).

The rice should be rinsed before using to remove excess starch and help it cook evenly. The grated onion adds moisture and sweetness to the filling; squeeze out any excess liquid if it seems too wet. Fresh parsley is preferred, but dried parsley can be used in a pinch. The baking dish should be just large enough to hold the zucchinis snugly so they stay upright.

Prep

Before you start

Preheat the oven to 400°F (200°C). Prepare the zucchinis by slicing off the tops and hollowing them out with a serrated knife and spoon. Rinse the rice and set it aside. Grate the onion and chop the parsley. Measure out the chickpeas, tomato paste, olive oil, and spices. Have the chicken broth hot and ready to mix with the tomato paste and olive oil. Set out a large mixing bowl and a round baking dish. This mise en place will make the assembly quick and smooth.

Step by step

Method

3 steps

Phase 1

Prep and Fill

Step 1: Prepare the Zucchini and Filling
Slice the tops off the round zucchinis and use a serrated paring knife and spoon to hollow out the centers, leaving a sturdy shell about 1/2 inch thick. Reserve the tender flesh for another use or chop it finely to add to the filling if desired. In a large bowl, combine the ground beef, cooked chickpeas, rinsed rice, grated onion, chopped parsley, tomato paste, olive oil, cumin, salt, and black pepper. Mix until well combined.
You’ll need: round globe zucchinis (topak kabak) · ground beef · cooked chickpeas · white rice, rinsed · grated onion · chopped parsley · tomato paste · olive oil · ground cumin · salt · black pepper
Look for: The zucchini shells are firm and the filling is evenly mixed and aromatic.
Tip: Scoop out the flesh carefully to avoid breaking the shells. If you like, dice the reserved flesh and stir it into the filling.

Checkpoint

At the end of this phase, you have six clean zucchini shells and a bowl of seasoned filling. The filling should be well combined and aromatic with cumin and parsley. The zucchini shells should be intact and sturdy enough to hold the filling upright. The grated onion and tomato paste should be evenly distributed throughout the meat mixture. This is the foundation for the rest of the dish, so take care to hollow the shells evenly and mix the filling thoroughly.

Phase 2

Assemble and Sauce

Step 2: Stuff and Arrange
Stuff each hollowed zucchini generously with the beef-rice mixture, pressing gently to fill without overpacking. Arrange the stuffed zucchinis upright in a round glass baking dish. In a small bowl or measuring cup, whisk together the hot chicken broth, tomato paste, and olive oil until smooth. Pour the broth mixture over and around the zucchinis, allowing it to pool in the bottom of the dish.
You’ll need: hot chicken broth · tomato paste · olive oil
Look for: The zucchinis stand upright and the liquid reaches about halfway up their sides.
Tip: If the zucchinis wobble, trim a thin slice from the bottom to create a flat base.

Checkpoint

The zucchinis are now stuffed and arranged in the baking dish. The broth mixture has been poured around them, creating a shallow pool of liquid. The zucchinis should stand upright without toppling. The broth is a deep red from the tomato paste and has a glossy sheen from the olive oil. The dish is ready to go into the oven. The aroma of tomato and olive oil is already inviting, and the filling looks plump and moist.

Phase 3

Bake and Rest

Step 3: Bake and Serve
Cover the baking dish tightly with foil or a lid. Bake in the preheated oven at 400°F (200°C) for 40 minutes, or until the zucchini are tender when pierced with a fork and the filling is cooked through. The internal temperature of the ground beef should reach 160°F (71°C). Remove from the oven and let rest for 5 minutes before serving. Slice open to reveal the plump rice, soft chickpeas, and succulent beef in rich tomato pan juices.
You’ll need: ground beef
Internal temperature 160°F (71°C)
Look for: The zucchini are tender, the tops are lightly browned, and the juices are bubbling.
Tip: Let the dish rest briefly so the juices settle and the flavors meld.

Checkpoint

After baking, the zucchinis are tender and the tops are lightly browned. The pan juices are bubbling and have reduced slightly. The kitchen smells richly of roasted tomato and beef. The filling is cooked through and the rice is tender. The internal temperature of the beef has reached 160°F (71°C). After a short rest, the dish is ready to serve. The zucchinis hold their shape beautifully, and the juices are glossy and flavorful.

Doneness

How to tell it’s done

The stuffed zucchinis are done when the zucchini shells are tender and easily pierced with a fork, and the filling is cooked through. The internal temperature of the ground beef should reach 160°F (71°C) for food safety. The rice should be fully cooked and tender, and the top of the filling should be lightly browned. The pan juices should be bubbling and slightly reduced. Let the dish rest for 5 minutes before serving to allow the flavors to meld and the juices to settle.

Avoid these

Common mistakes

A common mistake is overfilling the zucchini, which can cause the filling to spill out during baking. Fill them generously but leave a little room for the rice to expand. Another pitfall is not covering the dish tightly enough, which can dry out the tops. Use a snug layer of foil or a lid. Also, be careful not to hollow out the zucchini too thinly, as the shells can collapse. Finally, ensure the oven is fully preheated and the dish is placed in the center for even cooking.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Ground meat	160°F (71°C)

Better results

Tips

Tip 1
For the best texture, do not overcook the zucchini. They should be tender but still hold their shape. Use a fork to test them a few minutes before the end of the baking time. If they are already soft, remove the dish from the oven to prevent them from becoming mushy. The filling should be moist but not soupy; if there is excess liquid, you can simmer it on the stovetop to reduce it before serving.
Tip 2
The pan juices are a highlight of this dish. To make the most of them, serve the zucchinis with a spoonful of the broth over the top. Crusty bread is perfect for sopping up the sauce. You can also garnish with extra chopped parsley for a fresh finish. If you have leftovers, the flavors meld even more overnight, making it a great make-ahead meal.

Make it yours

Variations

Vegetarian Version

Replace the ground beef with cooked lentils or a plant-based meat substitute. Use vegetable broth instead of chicken broth. The chickpeas and rice provide plenty of texture and protein, making this a satisfying meatless meal.

Spicy Twist

Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili to the filling for a subtle heat. You can also stir a teaspoon of harissa paste into the tomato broth for a North African-inspired flavor.

Herb-Forward

Increase the parsley and add a tablespoon of chopped fresh mint or dill to the filling. These herbs brighten the dish and complement the zucchini beautifully. Serve with a dollop of yogurt on the side, if desired.

Cheese-Topped

Sprinkle 1/2 cup of crumbled feta or grated mozzarella over the stuffed zucchinis during the last 10 minutes of baking. The cheese melts and forms a golden crust, adding richness and a savory depth.

On the table

Serving suggestions

Serve the stuffed zucchinis hot from the oven, with a generous spoonful of the tomato pan juices over each one. They pair beautifully with a simple green salad dressed with lemon and olive oil, or with crusty bread to soak up the sauce. For a heartier meal, serve alongside roasted potatoes or a grain pilaf. The dish is substantial enough to be the main event, but it also works well as a side for grilled meats.

For a lovely presentation, place the zucchinis on a large platter and pour the remaining pan juices over them. Sprinkle with a little extra chopped parsley for color. You can also offer lemon wedges on the side for a bright, citrusy contrast. This dish is best enjoyed warm, but it can also be served at room temperature as part of a mezze spread. Either way, it is sure to impress.

Leftovers

Storage & make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to keep moist.
Freezer: Freeze baked stuffed zucchini for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions until heated through.

Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet with a splash of broth or water to keep them moist. The flavors will continue to develop, making the leftovers even more delicious.

Make ahead

You can assemble the stuffed zucchinis up to a day in advance. Prepare the filling and stuff the zucchini, then arrange them in the baking dish. Pour the broth mixture over them, cover, and refrigerate. When ready to bake, add about 10 minutes to the cooking time to account for the chilled dish. This makes it easy to get dinner on the table on a busy night.

Questions

Frequently asked questions

Can this dish be made without chickpeas?

Yes, the chickpeas can be omitted or replaced with cooked lentils or extra rice. If omitting them, you may want to add a little more rice or beef to maintain the same volume of filling. Adjust the seasoning to taste.

What can be used instead of round globe zucchini?

If round globe zucchini are unavailable, use regular zucchini cut into thick 2-inch rounds. Hollow out the centers slightly to create a well for the filling. Alternatively, use small pattypan squash or even bell peppers for a different but equally delicious result.

Can the stuffed zucchini be frozen before baking?

Yes, you can assemble the stuffed zucchinis and freeze them before baking. Place them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed.

How can the pan juices be thickened?

If you prefer a thicker sauce, remove the cooked zucchinis from the dish and place the pan juices in a small saucepan. Simmer over medium heat until reduced by about half, then whisk in a slurry of 1 teaspoon cornstarch and 1 tablespoon water. Cook until thickened, then pour over the zucchinis before serving.

Is it necessary to cover the dish while baking?

Covering the dish helps keep the zucchinis moist and ensures the rice cooks evenly. If you prefer a more browned top, you can uncover the dish for the last 10 minutes of baking. Just make sure the filling is fully cooked and the internal temperature of the beef reaches 160°F (71°C).

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card