I had some forgotten zucchinis in the garden that grew larger than I expected. After scooping out the seeds, I sliced the zucchinis into thick rounds and put them in the freezer to avoid wasting them. A few days ago, I thawed a batch and made stuffed zucchinis with meat, a recipe I make from time to time, especially when I have vegetables in the freezer or leftovers from the garden.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Servings: 3-4 people (depending on the size of the zucchinis)
Difficulty: easy to medium
Recipe type: main dish
Ingredients
2 large zucchinis (sliced into rounds, seeds removed)
300 g minced meat (chicken, pork, beef, or a mix)
A small cup of rice (approx. 70 g)
1 onion
1 carrot
500 ml tomato juice (or passata)
2 tomatoes (for lids)
2 tablespoons oil
Salt
Pepper
Dried thyme
Chopped fresh dill
Preparation method
1. Preparing the zucchinis
Wash the zucchinis, slice them into thick rounds (about 4-5 cm), then scoop out the seeds with a teaspoon. If using frozen zucchinis, take them out directly without thawing them completely before stuffing. Arrange the rounds vertically in a greased baking dish.
2. Meat filling
Chop the onion and carrot as finely as possible. Place them in a pan with 2 tablespoons of oil and sauté over medium heat for 3-4 minutes, until they soften slightly. Add 150 ml of tomato juice, the rice, and the minced meat. Mix everything well over heat for a few minutes until the rice starts to absorb the liquid and the mixture binds together. There’s no need to cook the meat completely here, just mix it with the other ingredients and let the liquid absorb into the rice. Season with salt, pepper, and thyme to taste. Turn off the heat.
3. Assembly
Stuff each zucchini cylinder with the meat mixture, pressing gently. Don’t pack it too tightly, so the rice has room to expand while baking. Slice the tomatoes into thick rounds and place a lid on each stuffed zucchini.
4. Sauce and baking
Pour the remaining tomato juice into the baking dish around the zucchinis. Add water so that the zucchinis are covered about three-quarters – leaving 1-2 cm above the liquid. Sprinkle salt and thyme on top, to taste. Place the dish in the preheated oven at 180 degrees and bake for about an hour. The sauce should reduce and the zucchinis should be tender.
5. Finishing and serving
Remove the dish and sprinkle chopped dill over the zucchinis while they are warm. Serve directly from the dish, with the sauce around. They are good both warm and at room temperature.
Why I make the recipe often
I use either frozen or fresh zucchinis, so the recipe is quite flexible regardless of the season. I like that I can use whatever meat I have on hand, and the recipe doesn’t require complicated ingredients. It’s not a hard dish to make and can be prepared in advance for multiple servings.
Tips and variations
Tips
- If the zucchinis are very large, you can use a small knife to scoop out the insides more easily.
- You can adjust the amount of rice depending on how much filling you want to achieve.
- If you notice that the sauce reduces too much in the oven, add a little hot water during baking.
- For extra flavor, you can use a mix of meats (beef-pork).
Substitutions
- The rice can be replaced with quinoa, but the taste will be different.
- Fresh dill can be replaced with parsley if you prefer.
- If you don’t have tomato juice, use diluted tomato paste with a little water.
Variations
- For a lighter version, use only chicken meat.
- You can add a little garlic to the filling if you like the flavor.
- For a different flavor, you can use a bit of marjoram or dried basil instead of thyme.
Serving ideas
- They go well with sour cream on top.
- They can be served with fresh bread, especially if you like to soak up the sauce from the dish.
Frequently asked questions
1. Can I use frozen zucchinis directly, without thawing them?
Yes, if you have zucchinis that are already scooped and sliced, you can use them frozen. They don’t need to be completely thawed, just enough to work with them.
2. What kind of meat works best?
Any minced meat – pork, beef, chicken, or a mix. It depends on what you have on hand or what you prefer.
3. If I want it to be meatless, can I make a filling just with rice and vegetables?
Yes, you can also make a vegan version with more vegetables, rice, and greens.
4. How do I know when the zucchinis are done?
The zucchinis should be tender, easily pierced with a fork, and the filling should be well bound and cooked.
5. Can I prepare everything a day in advance?
Yes, you can assemble the zucchinis and keep them in the fridge. Bake them the next day.
Nutritional values
Approximately, one serving (for 1/4 of the recipe) has around 230-280 kcal. Most of the calories come from meat and rice. Protein: 18-20 g, carbohydrates: 15-18 g, fats: 10-12 g. Values may vary depending on the type of meat and how fatty the ingredients are. Sodium and fiber depend on how much salt and vegetables you use.
Storage and reheating
Stuffed zucchinis can be stored in the fridge for 2-3 days, in a closed container. They can be reheated in the oven or microwave, with the sauce from the dish. When reheating, the zucchinis become softer, but the taste remains good. I do not recommend freezing after baking, as the texture deteriorates.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Servings: 3-4 people (depending on the size of the zucchinis)
Difficulty: easy to medium
Recipe type: main dish
Ingredients
2 large zucchinis (sliced into rounds, seeds removed)
300 g minced meat (chicken, pork, beef, or a mix)
A small cup of rice (approx. 70 g)
1 onion
1 carrot
500 ml tomato juice (or passata)
2 tomatoes (for lids)
2 tablespoons oil
Salt
Pepper
Dried thyme
Chopped fresh dill
Preparation method
1. Preparing the zucchinis
Wash the zucchinis, slice them into thick rounds (about 4-5 cm), then scoop out the seeds with a teaspoon. If using frozen zucchinis, take them out directly without thawing them completely before stuffing. Arrange the rounds vertically in a greased baking dish.
2. Meat filling
Chop the onion and carrot as finely as possible. Place them in a pan with 2 tablespoons of oil and sauté over medium heat for 3-4 minutes, until they soften slightly. Add 150 ml of tomato juice, the rice, and the minced meat. Mix everything well over heat for a few minutes until the rice starts to absorb the liquid and the mixture binds together. There’s no need to cook the meat completely here, just mix it with the other ingredients and let the liquid absorb into the rice. Season with salt, pepper, and thyme to taste. Turn off the heat.
3. Assembly
Stuff each zucchini cylinder with the meat mixture, pressing gently. Don’t pack it too tightly, so the rice has room to expand while baking. Slice the tomatoes into thick rounds and place a lid on each stuffed zucchini.
4. Sauce and baking
Pour the remaining tomato juice into the baking dish around the zucchinis. Add water so that the zucchinis are covered about three-quarters – leaving 1-2 cm above the liquid. Sprinkle salt and thyme on top, to taste. Place the dish in the preheated oven at 180 degrees and bake for about an hour. The sauce should reduce and the zucchinis should be tender.
5. Finishing and serving
Remove the dish and sprinkle chopped dill over the zucchinis while they are warm. Serve directly from the dish, with the sauce around. They are good both warm and at room temperature.
Why I make the recipe often
I use either frozen or fresh zucchinis, so the recipe is quite flexible regardless of the season. I like that I can use whatever meat I have on hand, and the recipe doesn’t require complicated ingredients. It’s not a hard dish to make and can be prepared in advance for multiple servings.
Tips and variations
Tips
- If the zucchinis are very large, you can use a small knife to scoop out the insides more easily.
- You can adjust the amount of rice depending on how much filling you want to achieve.
- If you notice that the sauce reduces too much in the oven, add a little hot water during baking.
- For extra flavor, you can use a mix of meats (beef-pork).
Substitutions
- The rice can be replaced with quinoa, but the taste will be different.
- Fresh dill can be replaced with parsley if you prefer.
- If you don’t have tomato juice, use diluted tomato paste with a little water.
Variations
- For a lighter version, use only chicken meat.
- You can add a little garlic to the filling if you like the flavor.
- For a different flavor, you can use a bit of marjoram or dried basil instead of thyme.
Serving ideas
- They go well with sour cream on top.
- They can be served with fresh bread, especially if you like to soak up the sauce from the dish.
Frequently asked questions
1. Can I use frozen zucchinis directly, without thawing them?
Yes, if you have zucchinis that are already scooped and sliced, you can use them frozen. They don’t need to be completely thawed, just enough to work with them.
2. What kind of meat works best?
Any minced meat – pork, beef, chicken, or a mix. It depends on what you have on hand or what you prefer.
3. If I want it to be meatless, can I make a filling just with rice and vegetables?
Yes, you can also make a vegan version with more vegetables, rice, and greens.
4. How do I know when the zucchinis are done?
The zucchinis should be tender, easily pierced with a fork, and the filling should be well bound and cooked.
5. Can I prepare everything a day in advance?
Yes, you can assemble the zucchinis and keep them in the fridge. Bake them the next day.
Nutritional values
Approximately, one serving (for 1/4 of the recipe) has around 230-280 kcal. Most of the calories come from meat and rice. Protein: 18-20 g, carbohydrates: 15-18 g, fats: 10-12 g. Values may vary depending on the type of meat and how fatty the ingredients are. Sodium and fiber depend on how much salt and vegetables you use.
Storage and reheating
Stuffed zucchinis can be stored in the fridge for 2-3 days, in a closed container. They can be reheated in the oven or microwave, with the sauce from the dish. When reheating, the zucchinis become softer, but the taste remains good. I do not recommend freezing after baking, as the texture deteriorates.