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Kabak Dolmasi is a traditional Turkish dish made by stuffing zucchini with a mix of rice, ground beef, herbs, and spices, then cooking them in a tomato paste sauce. This Turkish version of stuffed zucchini hits so many notes of flavorful spices and herbs. They are perfect for a Mediterranean themed dinner party, especially served with yogurt.

Dolma (stuffed or rolled veggies) are absolutely satisfying and a super popular Mediterranean culinary delight. A lot of Mediterranean countries have their own take on a dolma dish. You can check out my Dolma Recipe (Stuffed Grape Leaves), or Karniyarik Turkish Stuffed Eggplant Recipe [Video], or this Mediterranean Stuffed Peppers recipe.

Table of Contents
- Recipe Highlights: Kabak Dolmasi
- Why You’ll Love This Recipe
- Key Ingredients for Kabak Dolmasi
- Ingredient Highlight: Zucchini
- Did You Know?
- How to Make Kabak Dolmasi
- Tips, Tricks, and Hacks
- Variations and Substitutes
- How Is Kabak Dolmasi Served?
- Storage
- Frequently Asked Questions
- More Stuffed Vegetable Recipes
- Kabak Dolmasi – Turkish Stuffed Zucchini Recipe
Recipe Highlights: Kabak Dolmasi
Cultural Influence: Turkish
Primary Cooking Technique: Stuffed and Simmered to Perfection
Suitable for: Gluten-Free, Dairy-Free
Dominant Flavor Profile: Robust and Spiced, Infused with Mediterranean Aromas
Skill Level Required: Intermediate Cooking
Why You’ll Love This Recipe
Rich and Flavorful Filling: My kabak dolması recipe features a delicious filling made with fragrant and aromatic ingredients. Each bite is bursting with savory goodness and comforting flavors that will tantalize your taste buds.
Healthy and Nutritious: Loaded with fresh zucchini and a hearty filling, this dish is not only delicious but also nutritious. Zucchini is rich in vitamins and minerals, while the protein from the ground beef and fiber from the rice make it a satisfying and well-balanced meal.
Versatile and Customizable: kabak dolmasi recipe is highly versatile and can be easily customized to suit your preferences. You can adjust the spice level, add extra herbs or vegetables, or even make it vegetarian by omitting the meat.
Perfect for Sharing: Whether you’re hosting a dinner party or simply enjoying a cozy meal with family, kabak dolmasi is the perfect dish for sharing and bringing people together. Its hearty and comforting flavors are sure to impress everyone at the table.
Make-Ahead Friendly: This recipe can be prepared in advance and reheated before serving, making it ideal for meal prep or busy weeknights. Simply assemble the stuffed zucchini ahead of time, store them in the refrigerator, and bake them when ready to enjoy.

Key Ingredients for Kabak Dolmasi
- Zucchini (Kusa): Fresh zucchini serves as the main ingredient for this dish, providing a tender and flavorful base for the stuffing.
- Rice: Short or medium grain rice works perfectly. Steer clear of long grain rice like basmati because they will expand too much causing deformity or bursting of the zucchini.
- Ground Beef: Lean ground beef brings richness and depth of flavor to the stuffing.
- Onion: Chopped onion lends a sweet and aromatic flavor to the stuffing.
- Parsley: Fresh parsley adds brightness. It also brings an herbal complexity to the stuffing, balancing the richness of the beef.
- Tomato Paste: Tomato paste serves as the base for the flavorful sauce, providing a rich and tangy depth of flavor.
- Olive Oil: Extra virgin olive oil is used both in the stuffing and the sauce, adding richness and a hint of fruitiness to the dish while helping to bind the ingredients together.
- Spices (Salt, Black Pepper, Aleppo Pepper, Dried Mint): A blend of spices that add layers of flavor and complexity to the dish, enhancing its savory, spicy, and herby profile.
- Tomatoes: Fresh tomatoes are used to top the stuffed zucchini, adding sweetness and juiciness to the dish while providing a colorful and appetizing presentation.
Ingredient Highlight: Zucchini
The zucchinis are hollowed out to create space for the filling. It’s important to choose firm, medium-sized zucchinis that hold up well during cooking. This recipe uses the zucchini that is a little bit lighter in color with a little pattern on them.
They are also shorter and a bit wider than the skinny ones that you would regularly find in supermarkets. You can find this type of zucchini in farmers markets or Asian supermarkets.
How are the zucchinis prepared for stuffing? The zucchinis are hollowed out to create space for the filling. It’s important to choose firm, medium-sized zucchinis that hold up well during cooking.

Did You Know?
kabak dolmasi, also known as Turkish stuffed zucchini, is a traditional dish that holds a special place in Turkish cuisine. Originating from the rich culinary heritage of Turkey, this dish has been enjoyed for generations. It is often served as a comforting and hearty meal.
The word “dolma” in Turkish translates to “stuffed”. kabak dolmasi follows this tradition by featuring zucchini as the main ingredient filled with a flavorful mixture of rice, meat, and aromatic spices. Like many of its other stuffed vegetable counterparts like Middle Eastern kusa, wara enab (stuffed grape leaves), or Italian stuffed peppers.
How to Make Kabak Dolmasi
This stuffed zucchini recipe is in no way difficult to make. The effort really lies in the steps to prep and the most time is spent on the actual cooking. You’ll find that once you’ve gathered your ingredients, it’s smooth sailing from there!
Step 1: Core Zucchini
Cut the tops off of your zucchini and just a bit off the end to help them stand in the pot. Then, using an apple corer, empty the contents of the zucchini.
Tip: Keep the zucchini cores and sauté them in a pan with some olive oil and spices. You can add eggs over them or sauté with some onion and garlic and eat with pita bread.

Step 2: Make The Filling
Combine the parsley, onion, green pepper, ground beef, jasmine rice, olive oil and all the herbs and spices into a bowl.

Make sure you mix the stuffing ingredients well so you get a rounded and even flavor throughout the mixture.

Step 3: Stuff the zucchini
Using a spoon or your fingers, scoop up the stuffing and fill each zucchini about 3/4 full. Be sure to leave at least 1/2 inch empty at the top because your rice will expand while cooking.

Step 4: Add the tomato chunks
The tomatoes you sliced into chunks will serve as a top for the cored and stuffed zucchini. Just lightly press the tomato chunk into the zucchini.
Next, place each stuffed zucchini into a pot, standing them in an upward position.

Step 5: Prepare the sauce
Mix your sauce ingredients in a separate pitcher. Be sure to mix well until the tomato paste is fully dissolved and spices are well incorporated.
Then, carefully pour your mixture over the zucchini into the pot and cover with a lid.

Step 6: Cook and serve
Cook over medium high heat until the sauce comes to a simmer. Then, uncover the pot and let he zucchinis cook for 1 hour or 1 hour 30 minutes, depending on the size of the zucchini. You know the stuffed zucchini are completely cooked once you can easily insert a knife into the side.
Once they’re cooked through, move them to a serving dish. Serve with yogurt.

Tips, Tricks, and Hacks
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: This recipe uses fresh, simple and wholesome ingredients. Try using 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 medium to medium-low heat. This allows the flavors to meld together and ensures that the zucchini cook evenly without falling apart.
Serve with Yogurt: Traditional kabak dolmasi is often served with a dollop of creamy yogurt on the side. The cool, tangy yogurt complements the savory flavors of the dish and adds a refreshing contrast.
Garnish with Fresh Herbs: Before serving, garnish the stuffed zucchini with chopped fresh herbs such as parsley or mint. This adds a burst of color and freshness to the dish, as well as an extra layer of flavor.
Variations and Substitutes
Vegetarian Option: For a meatless stuffed zucchini recipe, simply omit the ground beef and increase the amount of rice or add cooked lentils or chickpeas to the filling for added protein.
Grain Options: Experiment with different grains such as bulgur wheat or barley in place of rice for a unique twist on the traditional recipe. Adjust the cooking time and liquid ratios accordingly when using alternative grains.
Spice Variations: Customize the spice level of the dish by adjusting the amount of Aleppo pepper, substituting with a mild pepper, or adding additional spices such as paprika, cumin, or cinnamon to the filling for extra flavor complexity.
Sauce Enhancements: Enhance the flavor of the sauce by adding ingredients such as diced tomatoes, chopped bell peppers, or canned tomato sauce.

How Is Kabak Dolmasi Served?
It can be served as a main dish, side dish, or appetizer, often accompanied by yogurt or a lemon wedge. You can serve kabak dolmasi with the following side dishes:
- Tabouli Salad Recipe (Tabbouleh)
- Easy Homemade Hummus Recipe
- Roasted Garlic Hummus
- Turkish Pide Bread (Ramazan Pidesi)
- Homemade Pita Bread Recipe
Storage
Turkish stuffed zucchini can be stored in the fridge for quite some time in comparison to other dishes.
You can store it in an airtight container up to about four or five days in the fridge. You can also freeze it for up to 3 months. It tastes just the same once it’s thawed and heated. It’s best to heat it in the oven so that it heats evenly.
Frequently Asked Questions
Yes, you can make Kabak Dolmasi vegetarian by omitting the ground beef from the filling.
A medium grain rice is typically used for the filling to achieve the right texture. I use jasmine rice.
Parsley, dill, and mint are commonly used to give the filling a fresh and aromatic flavor. You can use dried mint instead of fresh, it lends a depth of flavor. You can omit the dill as well.
More Stuffed Vegetable Recipes
Vegetarian
Mediterranean Stuffed Acorn Squash
Turkish Recipes
Kumpir (Turkish Stuffed Baked Potatoes)
Fall Recipe
Dolma Recipe (Stuffed Grape Leaves)
Mediterranean recipes
Karniyarik Turkish Stuffed Eggplant Recipe [Video]
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Kabak Dolmasi – Turkish Stuffed Zucchini
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was such a unique and unexpected recipe that did not disappoint! Easy, hearty and delicious; definitely, a new favorite recipe!
Yum, yum, yum! These were so tasty. I served with yoghurt as suggested and they went down a treat.
This stuffed zucchini is my new favorite recipe. It’s so comforting and delicious. The left overs made a great lunch too.
What a great way to stuff zucchini! 🙂 I am going to save this one for zucchini season this summer.
What an amazing recipe!! Thank you for sharing the recipe and all of the cooking tips, looks delicious. I hope you’re doing well Shadi. I’ll be visitng Cambridge next year, would love to meet up for coffee or an afternoon tea. I still think about how much fun we had when we met at a conference in Sacramento. xo
Sharon how nice to hear from you! We live in Maryland now! Would love to meet up soon!