Stuffed Zucchini, Middle Eastern Style

Middle Eastern Stuffed zucchini

A favorite dish in the countries of the Eastern Mediterranean, whose aromas and taste reach our own Cuisine.
In this recipe, humble zucchini serve as a vase for a special filling of seasoned rice and a mixture of beef & pork - without excluding any other meat of our choice - with fresh tomatoes, onions & aromatic herbs, such as herbs.
See step-by-step analysis of my recipe for incredible and absolutely delicious results!

work: 40′ time: 1h:30′ easy:

Click with your mouse on the pictures to learn more.

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Ingredients (4 servings)

  • 4 large zucchini ~1600g-1700g
  • 500g minced meat
  • 130g rice
  • 1 dry onion
  • 2 fresh tomatoes
  • 1 can of tomatoe 400g, chopped & its juice
  • 2 fresh onions
  • ⅓ a bybch of dill
  • 100g olive oil
  • 2-3 tbsp fresh or dried mint
  • salt, pepper, cumin, paprika sweet

Wash the zucchini and cut their stems as well as part of their other end. Cut them in half wide to make them smaller and easier to fill. With peelers we remove peripheral strips from the zucchini peel..

With the special tool and with a teaspoon we zucchini carefully to not break and not to penetrate the base. Hold the crumb of the zucchini aside and if we want to make zucchini, cake etc.

Wash the rice and let it boil for a while in the water. We clean and wash the onions, dill and tomatoes from which we remove the peel and set aside to put in the saucepan to cook the zucchini. Chop the onions and dill.
In a large bowl add minced meat, drained rice, dill, onions, half olive oil and half a can of tomatoes. Sprinkle with salt, pepper, mint, paprika, cumin.

Knead very well to mix the materials. If the mixture is too tight, add a little water to soften.
Fill the zucchini one by one and place them upright or slightly sideways in a pan that fits them exactly and has little space between them.

In the saucepan pour the remaining olive oil, the remaining canned tomatoes, the fresh peeled tomatoes, cut into four and 250g of water. Sprinkle with salt, pepper, mint, paprika, cumin. If there is more stuffing, make small balls, like meatballs, and put them in the pot next to the zucchini.

Boil the pan for ~45' on medium heat until the food is cooked and the zucchini have softened. We taste the minced meat and rice cooked. At the end we make sure to stay with a little sauce so that the food does not dry out.

Middle Eastern Stuffed zucchini

Stuffed zucchini, Middle Eastern Style

Middle Eastern Stuffed zucchini

Author Zambia Sifaki