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.
This popular Middle Eastern dish is not only tasty but also surprisingly easy to make. It pairs wonderfully with yogurt and is truly worth trying. Made from everyday ingredients you likely already have at home, Kabak Dolması is also budget-friendly.
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Kabak Dolması comes from Ottoman cuisine, where stuffing vegetables with rice, meat, onions, fresh herbs, and spices became popular. This method spread across the Middle East and Mediterranean, with each culture adding its twist. In Turkey, we enjoy dolmas hot or cold, often as part of a larger spread of small dishes called meze.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Zucchini (courgette)- Select medium-sized zucchinis that are firm and free of blemishes. These will be easier to hollow out and will hold their shape better during cooking.
- Ground meat - I prefer using ground beef or lamb with high fat content but you can use lean meat and add a couple of tablespoon of olive oil. Finely chopped lamb or beef meat works great too.
- Rice - You can use any short-grain rice or pudding rice for this recipe. Wash the rice under running cold water to get rid of the starch before adding it to the filling.
- Onions - They are the essential ingredient for a flavoursome dolma filling! You can use finely chopped brown, yellow, or white onion. Shallots are a great option as well.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes and bright red color. You can find it in Turkish or Middle Eastern shops. You can also purchase it from Amazon.
- Herbs - I use a mixture of dill and parsley. Other options are basil, oregano, mint, or/and chives.
How to Make Kabak Dolması - Rice Stuffed Zucchini?
Coring and stuffing the zucchinis may take a little bit of time but it is very easy to make them. To achieve the best results you need to follow a few simple steps and tips:
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 five minutes before serving with a few dollops of yogurt and a bowl of salad on the side.
Recipe Tips From the Chef
- 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 flavor to your stuffed zucchini.
- 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.
How to Serve Kabak Dolmasi?
A dollop of plain yogurt on the side complements the flavors beautifully. I usually serve kabak dolma alongside a fresh salad, such as Persian Shirazi Salad, Lebanese Fattoush Salad, or Coban Salatasi (Turkish Shepherd's Salad). Don't forget to mop up the juices with a slice of crusty bread, such as Dutch Oven Sourdough Bread or Turkish Pide Bread - Ramazan Pidesi.
Storage Instructions
Just like Rice Stuffed Onions - Sogan Dolmasi and Kuru Patlican Dolmasi - Stuffed Dried Eggplant, you can store Kabak Dolması in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat the leftovers, place them in a covered pot with a splash of water or broth and gently simmer on low heat until heated thoroughly.
Related Recipes
For more delicious stuffed vegetable recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Kabak Dolması - Rice Stuffed Zucchini recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Kabak Dolması - Rice Stuffed Zucchini
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 freshly ground black pepper
- ½ teaspoon paprika
- 2 tablespoon chopped parsley
- 1 cup water (to add to the filling)
- 1 tbsp tomato paste diluted with 1 cup water (to cook the zucchinis)
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.
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.
Elaine Hedges
Even my picky eater son loved it! Thank you for the recipe 🙂