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Stuffed Zucchini with Beef and Rice
A beloved Kuban classic that marks the start of zucchini season! Young zucchini slices are hollowed and filled with seasoned ground beef, rice, and fresh parsley, then baked in a savory tomato sauce. Served with sour cream and herbs, this dish is absolutely delightful.
Ingredients
- 3.000 Young zucchini
- 500.000 g Ground beef
- 50.000 g Rice
- 1.000 Onion
- Fresh parsley
- 2.000 tbsp Tomato paste
- 100.000 g Sulguni cheese
- 300.000 ml Hot water
- 3.000 tbsp Tomato paste
- 2.000 tbsp Olive oil
- 2.000 Garlic
- Salt and spices
Instructions
- Slice young zucchini into 5 cm thick rounds and remove the centers (save centers for pancakes or waffles if desired)
- Mix together ground beef, half-cooked rice, minced onion, tomato paste, chopped parsley, salt and spices for the filling
- Combine hot water, tomato paste, olive oil, pressed garlic, salt and spices in a separate bowl for the sauce
- Fill zucchini rounds with the beef mixture and arrange in a baking dish
- Pour the sauce over the filled zucchini and cover with moistened parchment paper
- Bake in preheated oven at 200°C for 50-60 minutes
- 10 minutes before the zucchini are done, sprinkle with grated cheese if desired
- Serve with sour cream and fresh herbs
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