Middle Eastern · main

Kofta-Spiced Beef and Rice Stuffed Zucchini

Kofta-Spiced Beef and Rice Stuffed Zucchini reads umami 5.9, richness 5.0 and allium 4.0 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 5.9 · Richness 5.0 · Allium 4.0 · Sweetness 3.7 · Salinity 3.6 · Sourness 3.2 · Fruity 2.8 · Warm Spice 2.4 · Herbaceous 2.3 · Earthy 2.3 · Funk & Ferment 2.1 · Bitterness 1.4 · Nutty 1.2 · Floral 1.1 · Citrus 1.0 · Heat 0.7

What's in it (16)

• zucchini — 1134 g
• olive oil — 27 g
• beef — 454 g
• hot cooked white rice — 89 g
• yellow onion — 110 g
• garlic — 9 g
• parsley — 15 g
• cumin — 5 g
• cinnamon — 5 g
• allspice — 3 g
• salt — 7 g
• black pepper — 3 g
• tomato sauce — 425 g
• low-sodium beef broth — 237 g
• tomato paste — 30 g
• plain yogurt — 237 g

Time & effort: about 1 hr 37 min (1 hr 32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 56.2 kcal, 5.2 g protein, 1.4 g fat, 5.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Preheat the oven to 375 F. Halve the zucchini lengthwise and use a small spoon or melon baller to scoop out the flesh, leaving a 1/4-inch-thick shell; finely chop the scooped flesh and set aside. Arrange the zucchini boats cut-side up in a 9x13-inch baking dish.
2. Brush the boats with 1 tablespoon of the olive oil and season lightly with a pinch of the salt.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
4. Add the garlic and cook until fragrant, about 30 seconds, then stir in the reserved chopped zucchini flesh and cook, stirring, until most of its liquid has evaporated, 4-5 minutes. Remove from heat and let cool slightly.
5. In a large bowl, combine the ground beef, rice, cooked onion-zucchini mixture, parsley, cumin, cinnamon, allspice, the remaining salt, and the pepper. Mix gently with your hands just until evenly combined -- overworking makes the filling dense.
6. Pack the beef and rice mixture into the zucchini boats, mounding it slightly above the rim, and arrange the filled boats back in the baking dish.
7. Whisk together the tomato sauce, beef broth, and tomato paste in a bowl or measuring cup.
8. Pour the tomato mixture into the dish around and over the boats so the liquid comes about a third of the way up the sides. Cover the dish tightly with foil.
9. Bake covered until the rice is nearly tender and an instant-read thermometer inserted into the center of a boat reads 160 F, about 50 minutes.
10. Uncover and continue baking until the tops are lightly browned and the rice is fully tender, 20-25 minutes more.
11. Remove from the oven and let rest 5 minutes so the filling sets.
12. Spoon the pan sauce over the boats and top each with a dollop of yogurt and a scattering of parsley before serving.

Dishes with a similar flavor shape

• Ground Beef and Feta Stuffed Peppers — Middle Eastern
• Old-Fashioned Beef Stew with Root Vegetables — American
• Ribollita — Italian
• Baked Ziti with Italian Sausage — Italian-American
• Gołąbki (Stuffed Cabbage Rolls) — Polish

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.