I find Kabak Dolmasi to be the perfect combination of hearty and wholesome. The mixture of jasmine rice, beef, onions, and herbs creates a perfectly balanced filling that’s both savory and aromatic. I also love that the sauce gently infuses the zucchini with tangy tomato flavor as it cooks. It’s a dish that feels both comforting and elegant — perfect for family dinners or special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
I start by preparing the zucchinis — I cut off the tops and slice a bit from the ends so they can stand upright in the pot. Using an apple corer or a small spoon, I carefully hollow out the insides, leaving the shells thick enough to hold the filling without breaking.
In a large bowl, I combine the rice, chopped onion, parsley, green bell pepper, ground beef, tomato paste, olive oil, salt, black pepper, Aleppo pepper, and dried mint. I like to use my hands to mix it all together until it’s evenly combined and fragrant.
Next, I loosely stuff each zucchini with the filling, leaving about half an inch of space at the top because the rice will expand as it cooks. I then place a chunk of tomato on top of each stuffed zucchini to help lock in the flavors.
I stand all the stuffed zucchinis upright in a large pot. To make the sauce, I mix olive oil, tomato paste, Aleppo pepper, dried mint, and boiling water in a bowl, then pour it over the zucchinis. I cover the pot and cook it over medium-high heat until it starts to simmer, about 20 minutes. Then, I uncover and let it cook gently for 1 to 1½ hours, until the zucchinis are tender and a knife slides in easily.
I like to serve Kabak Dolmasi warm, topped with a spoonful of cool yogurt for the perfect contrast.
Servings and Timing
This recipe makes 6 servings. Prep Time: 30 minutes Cook Time: 2 hours Total Time: 2 hours 30 minutes Calories: Approximately 350 per serving
Variations
I sometimes make a vegetarian version by skipping the meat and adding chopped mushrooms, lentils, or extra vegetables. For a lighter flavor, I use turkey or lamb instead of beef. If I want it spicier, I add a bit more Aleppo pepper or even a dash of chili flakes. I’ve also tried using long green peppers or eggplants in place of zucchini for a fun twist — the filling works beautifully in them too.
Storage/Reheating
I store any leftover Kabak Dolmasi in an airtight container in the refrigerator for up to three days. When reheating, I prefer to warm them gently in a covered pan over low heat with a splash of water or sauce to keep them moist. They can also be microwaved, but I like to cover them with a damp paper towel to preserve the texture. This dish freezes well too — I wrap each stuffed zucchini individually and reheat from frozen in tomato sauce when needed.
FAQs
Can I make Kabak Dolmasi ahead of time?
Yes, I often prepare and stuff the zucchinis a day ahead, then cook them the next day for fresh flavor and convenience.
What type of rice works best?
Short or medium-grain rice is ideal because it absorbs the sauce well without getting mushy.
Can I bake the stuffed zucchinis instead of simmering?
Yes, I sometimes bake them covered at 375°F for about 1½ hours until tender.
How do I prevent the zucchinis from splitting while cooking?
I make sure not to overfill them and keep the heat on medium for a gentle simmer.
Can I use bulgur instead of rice?
Yes, fine or medium bulgur makes a delicious variation with a slightly nutty flavor.
What can I use instead of Aleppo pepper?
If I don’t have Aleppo pepper, I use mild chili flakes or paprika for a similar warmth.
Should I peel the zucchini first?
I usually leave the skin on — it helps the zucchini hold its shape during cooking.
Can I make this dish vegetarian?
Absolutely. I replace the ground beef with mushrooms, lentils, or extra rice and vegetables.
What should I serve with Kabak Dolmasi?
I love pairing it with plain yogurt or a cucumber-yogurt salad for freshness.
How do I know when the zucchinis are done?
They’re ready when they’re tender and a knife slides in easily without resistance.
Conclusion
Kabak Dolmasi is one of those traditional Turkish dishes that brings comfort and elegance to the table. I love how the fragrant spices, juicy filling, and tender zucchini come together in perfect harmony. Whether I serve it for a family meal or a special dinner, this dish never fails to impress with its warmth, color, and authentic Mediterranean charm.
Kabak Dolmasi, or Turkish stuffed zucchini, features tender zucchinis filled with a fragrant mix of rice, ground beef, and herbs simmered in a spiced tomato sauce. This comforting Mediterranean dish is hearty, aromatic, and best enjoyed with cool yogurt on the side.
Ingredients
6 zucchinis (kusa)
1/2 cup short or medium-grain rice
1 small onion, chopped
1/2 cup parsley, chopped
1 green bell pepper, chopped
1/2 lb ground beef
1 tbsp tomato paste
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp Aleppo pepper
1 tsp dried mint
2 tomatoes, cut into chunks
1 tbsp olive oil (for sauce)
2 tbsp tomato paste (for sauce)
1 tsp Aleppo pepper (for sauce)
1 tsp dried mint (for sauce)
2 cups boiling water
Yogurt, for serving
Instructions
Cut the tops off the zucchinis and trim the ends so they stand upright. Hollow out the insides with an apple corer or small spoon, leaving sturdy walls.
In a large bowl, combine rice, onion, parsley, green bell pepper, ground beef, tomato paste, olive oil, salt, black pepper, Aleppo pepper, and dried mint. Mix well with your hands until evenly combined.
Loosely stuff each zucchini with the mixture, leaving about 1/2 inch of space at the top. Place a tomato chunk on each stuffed zucchini.
Stand the zucchinis upright in a large pot.
In a bowl, whisk together olive oil, tomato paste, Aleppo pepper, dried mint, and boiling water to make the sauce. Pour it over the zucchinis.
Cover and cook over medium-high heat until simmering, about 20 minutes. Reduce heat to low and cook uncovered for 1 to 1½ hours, or until zucchinis are tender and a knife slides in easily.
Serve warm, topped with a spoonful of yogurt for a cool, creamy contrast.
Notes
Don’t overstuff zucchinis — rice expands while cooking.
For a vegetarian version, substitute mushrooms, lentils, or more vegetables for the beef.
Use lamb or turkey for a lighter variation.
Adjust spice by adding extra Aleppo pepper or chili flakes.
This dish freezes well — reheat in tomato sauce for best texture.
