Beef Stuffed Zucchini in Yoghurt

Beef Stuffed Zucchini in Yoghurt


  • 8 large zucchini
  • 1lb lean ground beef
  • 1 onion
  • Salt & Pepper
  • 1/2 cup rice
  • 2 cup water
  • 750g plain 3% yoghurt
  • 1/2 tsp corn starch


Parallelize the steps with 2 pots by preparing the soup in one pot, and the zucchini and beef in the other. This recipe is much easier with two people!

  • Beef
    • Sautee onions in oil
    • Add ground beef, pepper
    • Set aside and cool
  • Zucchini
    • If using large zucchini, cut off stem and tip of zucchini then cut in half
    • Core zucchini so that 5mm / 1/8 inch of flesh remains as the outer circumference
    • Ensure that you leave the bottom intact so your filling doesn’t fall out!
    • Fry zucchini in oil to partially cook (optional) then remove from pot to dry and cool
    • Once cool enough to hold, stuff insides with ground beef and onion mixture
  • Soup
    • Lightly blend 1 cup water with yoghurt and corn starch
    • In large pot on high heat, add rice and 1 cup water
    • Once rice starts to steam before boiling, turn down to medium heat
    • Add blended yoghurt mixture
    • Important! Stir with flat wooden spoon constantly for the lesser of 20 minutes or steam rising again
    • Salt and pepper to taste
  • Combine
    • Place upright stuffed zucchini in the finished soup

Note: you can use the zucchini cores by sautéing them in olive oil (add salt and pepper). This is perfect for garnishing your soup!

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