EFK Tested
EFK Mediterranean Beef & Rice Stuffed Zucchini
EFK Mediterranean Beef & Rice Stuffed Zucchini is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 25 min
- Cook
- 35 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat BlueStar oven to 375°F. Halve zucchini lengthwise and scoop out the centers, leaving sturdy shells; chop some of the removed zucchini flesh. Heat olive oil in a de Buyer skillet and brown ground beef with onion. Add garlic and cook briefly, then add chopped zucchini, drained tomatoes, oregano, cumin, paprika, salt, and pepper. Fold in cooked rice and parsley. Fill zucchini shells generously and arrange in a baking dish. Pour stock around the bottom, top with feta, and bake 35 to 40 minutes until zucchini is tender and the beef filling reaches 160°F. Rest briefly before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; spoon for hollowing zucchini; de Buyer 12-inch or 14-inch carbon-steel skillet; baking dish; wooden spoon or spatula; instant-read thermometer; BlueStar range and oven.
Food safety & storage
Cook ground beef filling to 160°F. Refrigerate promptly and use within 3–4 days. Reheat covered until hot throughout, uncovering near the end if needed to keep the zucchini from becoming overly soft.
View this recipe on the original EFK website ↗