Turkish · Dinner
Beef Stuffed Zucchini with Rice
Zucchini halves hollowed and stuffed with spiced ground beef and rice, seasoned with onion, tomato, garlic, mint and allspice, then baked in tomato sauce until tender. Served warm with yogurt on the side, a Turkish home-cooking staple.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
437Calories
23.8gProtein
21.2gFat
38.9gCarbs
12.3gSugar
5.7gFiber
854mgSodium
66mgChol
7.2gSat Fat
1146mgPotassium
108mgCalcium
3.8mgIron
1.6mcgVitamin B12
36mgVitamin C
high-fiber
low-cholesterol
low-calorie
mediterranean
hidden-gems
Instructions
1
Prep
Halve zucchini lengthwise, scoop out centers leaving a 1/4-inch shell, finely dice the onion, grate the tomato, chop the mint and parsley, and mince the garlic.
2
Build
Mix ground beef, rice, diced onion, grated tomato, tomato paste, mint, parsley, minced garlic, allspice, salt and pepper until combined.
3
Stuff
Pack beef-rice mixture into hollowed zucchini halves, mounding slightly without pressing hard.
4
Bake
Arrange stuffed zucchini in a baking dish, drizzle with olive oil, pour water around the filling, cover with foil and bake at 375°F (190°C) for 30 minutes until shells are fork-tender.
5
Finish
Uncover and bake 10 minutes more at 375°F until top is golden and rice is fully tender.
6
Rest
Let sit 5 minutes to firm up, then crush the remaining garlic clove into yogurt.
7
Plate
Transfer stuffed zucchini to a plate, spoon over pan juices, and serve with garlic yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground beef
- 44 medium zucchini (about 11 oz/310g total), halved lengthwise
- 6 tbsp6 tbsp white rice
- 11 onion
- 22 small tomato (about 2.6 oz/75g)
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 2 clove2 clove garlic
- 1 tsp1 tsp allspice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp olive oil
- 1 cup240ml water
- 4 tbsp4 tbsp plain yogurt
- 22 small garlic clove
