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Greek Stuffed Zucchini Boats with Beef and Rice

Greek Stuffed Zucchini Boats with Beef and Rice reads umami 6.5, richness 5.1 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.2 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 2.8 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.5 · Richness 5.1 · Salinity 4.5 · Sweetness 4.5 · Allium 4.1 · Herbaceous 3.3 · Funk & Ferment 3.1 · Sourness 2.6 · Nutty 2.1 · Fruity 1.9 · Bitterness 1.9 · Earthy 1.5 · Warm Spice 1.3 · Floral 1.0 · Heat 0.8 · Citrus 0.7

What's in it (15)

• zucchini — 907 g
• salt — 5 g
• olive oil — 41 g
• beef — 454 g
• yellow onion — 110 g
• garlic — 9 g
• long-grain white rice — 89 g
• tomatoes — 411 g
• tomato paste — 15 g
• dried leaf oregano — 1 g
• low-salt chicken broth — 237 g
• dill — 15 g
• parsley — 15 g
• black pepper — 3 g
• feta cheese crumbles — 114 g

Time & effort: about 1 hr 32 min (1 hr 12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 64.2 kcal, 5.7 g protein, 2 g fat, 6 g carbs

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

How it's cooked (11 steps)

1. Halve the 4 zucchini lengthwise. Using a small spoon, scoop out the seedy centers, leaving a 1/4-inch-thick shell; roughly chop the scooped flesh and set aside. Sprinkle the cut sides of the shells with 1/2 teaspoon of the salt and set them cut-side down on paper towels to drain while you preheat the oven, 15 minutes.
2. Preheat the oven to 400°F. Pat the zucchini shells dry, arrange them cut-side up in a 9x13-inch baking dish, and brush with 1 tablespoon of the olive oil. Roast until just starting to soften at the edges, 10-12 minutes; remove and set aside (leave the oven on).
3. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until deeply browned and no pink remains, 7-8 minutes.
4. Add the onion and the reserved chopped zucchini flesh to the skillet; cook, stirring occasionally, until the onion is soft and translucent, 5 minutes. Add the garlic and cook until fragrant, 30 seconds.
5. Stir in the rice, tomato paste, and oregano; cook, stirring constantly, until the tomato paste darkens slightly and coats the rice, about 1 minute.
6. Pour in the diced tomatoes with their juices and the broth. Bring to a simmer, then cover and cook, stirring once or twice, until the rice is nearly tender with a slight bite left, 15 minutes.
7. Remove the skillet from the heat and stir in the dill, parsley, the remaining 1/2 teaspoon salt, and the pepper.
8. Divide the filling evenly among the roasted zucchini shells, mounding it slightly (the rice finishes cooking as the boats bake).
9. Scatter the feta over the filled boats, cover the dish tightly with foil, and bake until the zucchini is fully tender and the rice is cooked through, 20-22 minutes.
10. Uncover and continue baking until the feta is lightly golden in spots, 6-8 minutes.
11. Let the boats rest 5 minutes before serving; scatter extra dill over the top.

Dishes with a similar flavor shape

• Ribollita — Italian
• Butternut Squash Soup With Seared Radicchio — Other
• Turkey Meatballs in Marinara over Spaghetti Squash — Italian-American
• Three-Cheese Baked Ziti — Italian
• Baked Stuffed Peppers with Beef and Rice — American

Keep reading: what umami, richness, salinity 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.