Stuffed Zucchini with Mince and Tomatoes

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Stuffed Zucchini with Mince and Tomatoes
Image: Nina Ivanova Ivanova
1 / 4
Preparation60 min.
Cooking60 min.
Тotal120 min.
"With zucchini season underway, we would like to share with you our favorite and repeatedly proven recipes for zucchini. This one falls directly into our top 5."


  • zucchini - 5
  • pork - 17.5 oz (500 g), mince
  • rice - 2/5 cup (100 g)
  • onions - 1 head, medium sized
  • cayenne pepper - 1 tsp
  • paprika - 2 tsp
  • cumin - 1 tsp
  • black pepper
  • salt
  • for the tomato sauce
  • tomatoes - 5, fresh
  • garlic - 1 clove
  • sugar - 1 pinch
  • oil
  • water
  • potatoes - 1 - 2, as large as the zucchini opening, roundly sliced

How to cook

Cut the zucchini in half down the middle. If the zucchini are small, prepare more of them and cut off the narrower end (in order to fill the thicker end with more stuffing).

Carve out the insides, Mix the raw mince with the raw rice and spices. Knead it well, as you would for a mixture for meatballs.

Fill the carved out zucchini with this mixture and arrange them in an oven dish. Close the opening with a round slice of raw potato. Make the tomato sauce: grate the tomatoes and mix them with the water and spices.

You have to have enough liquid in order for the raw rice to cook. Pour the sauce in the oven dish around the zucchini. Bake in a preheated 392°F (200 °C) oven for about an hour. If necessary, you can add water during baking if it boils off and there's not enough of it.


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