These stuffed zucchini rings are hearty, saucy, and perfect for a weeknight: tender zucchini filled with seasoned beef and rice, baked in a rich tomato sauce until juicy and melting. A shower of suluguni and a dollop of sour cream make them extra comforting. For more zucchini dinners, try Zucchini Roll with Turkey and Cream Cheese and Hot Zucchini Cheese Bake.
Ingredients
- 3 young zucchini
- For the filling:
- 500 g (1.1 lb) ground beef (or mixed)
- Salt and spices to taste
- 50 g (1/4 cup) dry rice, parboiled
- 1 onion, chopped
- 1 small bunch parsley, chopped
- 2 tbsp tomato paste
- 100 g (1 cup) suluguni cheese, grated (optional)
- For the sauce:
- 300 ml (1 1/4 cups) hot water
- 3 tbsp tomato paste
- 2 tbsp olive oil
- Salt and spices to taste
- 2 garlic cloves, pressed
Instructions
- Cut the zucchini into 5 cm (2 inch) rings and scoop out the centers (save them for fritters).
- For the filling, mix the beef, parboiled rice, onion, tomato paste, parsley, salt, and spices. Separately whisk all sauce ingredients.
- Stuff the zucchini rings, arrange in a baking dish, and pour over the sauce. Cover with damp parchment and bake at 200°C (400°F) for 50-60 minutes. Sprinkle with cheese 10 minutes before done. Serve with sour cream.
Tips
- Do not throw away the scooped zucchini centers — they make excellent fritters the next day.
- The damp parchment cover keeps the rings moist while they bake, so the rice cooks through without drying out.
- For more baked dinner ideas, browse the recipes on Allrecipes.
Nutrition (per 100 g): 125 kcal | Protein 4.9 g | Fat 1.8 g | Carbs 9.3 g