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Kabak Dolmasi - Turkish Stuffed Zucchini
Turkish stuffed zucchini (Kabak Dolmasi) is stuffed with a flavorful mixture of jasmine rice, ground beef, onions, and spices, simmered in a fragrant tomato-based sauce and can be served with yogurt.
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6
Calories: 312 kcal
Course:
Side Dish , Main Course , Appetizer
Cuisine:
Turkish
Ingredients
Zucchini Stuffing
- 6 Zucchini (kusa)
- ½ cup rice short or medium grain
- 1 small onion chopped
- ½ cup parsley chopped
- 1 green bell pepper chopped
- ½ lb ground beef
- 1 tbsp tomato paste
- ¼ cup olive oil extra virgin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp Aleppo pepper
- 1 tsp dried mint
- 2 tomatoes sliced in chunks
Sauce
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp Aleppo pepper
- 1 tsp dried mint
- 2 cups boiling water
Serve with
- yogurt
Instructions
- Cut the top of the zucchini and slice off a bit of the end so they can stand. Carefully empty them using an apple corer or a small spoon.
- Place the rice, onion, parsley, green bell pepper, ground beef, tomato paste, olive oil, salt, black pepper, Aleppo pepper and dried mint in a bowl and mix using a spoon or your hands. Make sure all the ingredients are well combined.
- Stuff the zucchini with the filling and make sure to do it loosely and leave ½ inch empty at the top because the rice expands while cooking.
- Place a chunk of tomatoes on top of each zucchini.
- Place the stuffed zucchini upward standing in a pot.
- To make the sauce, mix the olive oil, tomato paste, Aleppo pepper, dried mint and water in a bowl or a measuring pitcher. Pour over the zucchinis in the pot and cover.
- Cover with a lid and cook over medium high heat until it comes to a simmer, this would take about 20 minutes.
- Then uncover and cook for 1 hour to 1 hour and 30 minutes. The stuffed zucchini is ready once you can easily insert a knife into the side.
- Serve warm with yogurt.
Cup of Yum
Notes
- Choose Firm Zucchini: Select zucchini that are firm and evenly sized for the best results. Avoid zucchini that are too soft or overripe, as they may become mushy when cooked.
- Loosely Stuff the Zucchini: When filling the zucchini, be sure to pack it in loosely and leave about 1/2 inch of space at the top. This allows the rice to expand during cooking without bursting the zucchini.
- Use High-Quality Ingredients: Use high-quality ingredients, especially when it comes to the ground beef, olive oil, and spices. Fresh, flavorful ingredients will elevate the taste of the dish and ensure a delicious outcome.
- Spices: If you don't have Aleppo pepper, you can use a mild chili pepper instead.
- Simmer Gently: When cooking the stuffed zucchini in the sauce, be sure to simmer them gently over low heat. This allows the flavors to meld together and ensures that the zucchini cook evenly without falling apart.
Nutrition Information
Calories
312kcal
(16%)
Carbohydrates
24g
(8%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.5g
Cholesterol
27mg
(9%)
Sodium
508mg
(21%)
Potassium
904mg
(26%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1517IU
(30%)
Vitamin C
66mg
(73%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 508mg | 21% |
| Potassium | 904mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1517IU | 30% |
| Vitamin C | 66mg | 73% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.