Tender zucchini shells filled with savory seasoned meat and rice, baked in a rich tomato-butter sauce until bubbling and golden, make a weeknight dinner that feels both comforting and fresh. The melted cheese on top and a shower of parsley turn this simple vegetable into a dish everyone reaches for first. If you love stuffed vegetables, you will also enjoy our Stuffed Zucchini Rings with Beef and Rice, and for another zucchini favorite, try our Juicy Beef and Zucchini Patties.
Ingredients
- 3 medium zucchini
- 400 g (14 oz) ground meat
- 70 g (1/3 cup) rice, parboiled
- 1 onion, finely grated
- 100 g (1/2 cup) tomato sauce or crushed tomatoes
- 1 bunch of parsley
- Salt
- 100 g (3.5 oz) cheese
- For the pour-over: 40 g (3 tbsp) butter, 2 tbsp tomato paste, salt, 400 ml (1 2/3 cups) boiling water
Instructions
- Cut the zucchini into 4 pieces and hollow out (a mixer whisk works well) without going through the bottom.
- Filling: mix the ground meat with the rice, grated onion, tomato sauce, parsley and salt. Stuff the zucchini and pour over the tomato-butter sauce (it should half-cover them).
- Bake at 190°C (375°F) for 45-50 minutes; sprinkle with cheese 10 minutes before done.
Tips
- Do not pierce the bottom of the zucchini shells, so the filling and sauce stay inside while baking.
- Parboil the rice first so it finishes cooking gently in the sauce without turning mushy.
- For more baked dinner inspiration, browse the weeknight ideas at Allrecipes and the cooking guides at Serious Eats.
Nutrition: per 100 g: 121 kcal, protein 7.6 g, fat 7.3 g, carbs 6 g.