Mini zucchini rolls stuffed with juicy beef and tender rice.
So simple to make, and so impressive to bring to the table.
Don’t miss it: more wonderful stuffed vegetable recipes.
Beef and Rice Stuffed Zucchini Rolls
PrintIngredients
For the Filling:
- 6 medium to large zucchini
- 1 pound (500g) ground beef
- 1 white onion, peeled
- 2 garlic cloves, peeled
- 1/2 bunch parsley leaves
- 3 tablespoons olive oil
- 1 cup short-grain rice or sushi rice
- 2 tablespoons sweet paprika
- 1 level teaspoon salt
- 2/3 teaspoon baharat
For the Sauce:
- 4 cups (1 liter) hot water
- 2 tablespoons sweet paprika
- 1 teaspoon salt
- 3–4 tablespoons silan (date syrup) or pomegranate molasses
- 1/2 teaspoon baharat
Instructions
- In a food processor, finely chop the onion, garlic, parsley, and olive oil.
- In a large bowl, combine all of the filling ingredients, including the uncooked rice, and mix well.
- Using a vegetable peeler, shave the zucchini lengthwise into long ribbons.
- Place about 1 teaspoon of filling at one end of each zucchini ribbon and roll up.
- Arrange the rolls in a 9-inch (24 cm) square or round baking dish. It’s best to pack them closely together.
- Any remaining zucchini strips that are too small to fill can simply be rolled up and added to the dish as well.
- In a bowl, mix together all of the sauce ingredients and pour over the zucchini rolls. Cover with parchment paper and then aluminum foil.
- Bake in a preheated 375°F (190°C) oven for 1 hour and 15 minutes, or until the rice is completely tender. Remove the cover and bake for another 15–20 minutes. Serve warm.
Beef and Rice Stuffed Zucchini Rolls
Notes
- Short-grain rice works best here because it stays soft and tender during baking.
- Silan adds gentle sweetness to the sauce, while pomegranate molasses gives it a slightly tangy edge. Both work beautifully.
- The zucchini rolls can be assembled a few hours ahead and kept refrigerated until baking.
