5 from 2 votes
Kabak Dolması - Rice Stuffed Zucchini
Kabak Dolması, or Rice-stuffed Zucchini (courgette in UK), is a traditional dish that brings together fresh zucchini and a flavorful filling made with rice, ground meat, fresh herbs, onions, and spices.
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings:
4
people
Calories:
257 kcal
Course:
Main Course
Cuisine:
Asian, Mediterranean, Greek, Middle Eastern, Turkish, Lebanese
Ingredients
- 6 medium zucchini
- 150 g ground meat
- 1 large onion (finely chopped)
- 100 g short grain rice
- 1 ½ tablespoon tomato paste
- ¾ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon paprika
- 2 tablespoon parsley chopped
- 1 cup water (to add to the filling)
- 1 tbsp tomato paste to cook the zucchinis, diluted with 1 cup water
Instructions
- Rinse the zucchinis thoroughly, trim off the ends, and cut them into 2 or 3 pieces, depending on the length of the zucchinis. I prefer peeling my zucchinis but it is absolutely fine to leave the skin on if you like.
- Using a small spoon, melon baller, or an apple corer, carefully hollow out the centers, leaving about ¼ inch of the shell. Be gentle to avoid piercing the skin.
- To prepare the stuffing, rinse the rice under cold running water until the water runs clear. Let it drain on a colander, and then transfer it into a large bowl.
- Add the ground meat, chopped onions, salt, freshly ground pepper, paprika, tomato paste, olive oil (optional), 1 cup of water, and chopped parsley to the bowl.
- Mix everything very well until nicely combined.
- Using a small spoon, carefully stuff each zucchini with the rice mixture, leaving a little space at the top for the rice to expand during cooking.
- Place the stuffed zucchinis upright in a large pot.
- Pour the water and tomato paste mixture into the pot, just enough to come about halfway up the sides of the zucchinis.
- Cover the pot with a lid and bring the liquid to a gentle simmer. Cook for about 40-45 minutes, or until the zucchinis are tender and the rice is fully cooked.
- Let the stuffed zucchinis to rest for a few minutes before serving with a few dollops of yogurt and a bowl of salad on the side.
Cup of Yum
Notes
- Select medium-sized zucchinis that are firm and free of blemishes.
- While zucchini is traditional, you can use other vegetables such as bell peppers, tomatoes, or eggplants for a colorful and varied presentation.
- Using ground beef or lamb with high fat content will add extra flavour to your stuffed zucchinis.
- While coring the zucchinis, be gentle to avoid piercing the skin.
- The cooking time highly depends on the size of your zucchini, check the doneness after simmering them for 30 minutes.
- You can store Kabak Dolması in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Calories
257kcal
(13%)
Carbohydrates
33g
(11%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
27mg
(9%)
Sodium
539mg
(22%)
Potassium
1067mg
(23%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
869IU
(17%)
Vitamin C
60mg
(67%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 257
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 539mg | 22% |
| Potassium | 1067mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 869IU | 17% |
| Vitamin C | 60mg | 67% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.