Tamara Novacoviç with zucchinized twist on a classic Croatian stuffed pepper recipe.
Text And Photo By Tamara Novacoviç
This is a version of a dish often made and enjoyed in Croatia-stuffed peppers cooked in tomato sauce. The thing is, I really don’t like stuffed peppers. I’m not so fond of my childhood memories connected to that dish. I hated days when we has stuffed peppers for lunch, I had to force myself to eat several spoonfuls of it. As I grew up, I tried to dicompose the dish in my head and come to terms with what part of it I didn’t like. The answer was quite simple-peppers. The entire dish assimilates their aroma, which I just don’t like in that particular combination. Then one day mom cooked stuffed zucchini. No peppers. With ground turkey meat instead of pork and beef. And I fell in love. So ended my stuffed pepper torture. 
Zucchini have nicer and more subtle aroma than the peppers. Ground turkey is also lighter than ground pork. But you can use pork or pork and beef meat combined. This dish is usually served with a lot of tomato sauce and mashed potatoes.
Stuffed zucchini in tomato sauce
- Total Time: 65 minutes
- Yield: 5 servings 1x
Description
A Croatian twist on a classic, these stuffed zucchini are filled with a savory turkey and rice mixture, all simmered in a rich tomato sauce.
Ingredients
- 5 medium size zucchini
- 1 lb (500 g) ground turkey meat (or ground beef, pork)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- A handful of rice
- 1/2 teaspoon basil
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups tomato sauce
- Mashed potatoes, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving a shell about 1/4 inch thick. Reserve the scooped-out flesh for later use.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
- Add the garlic to the skillet and sauté for another minute until fragrant.
- Add the ground turkey meat to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
- Stir in the rice, basil, smoked paprika, salt, and pepper. Cook for an additional 2 minutes, combining all ingredients well.
- Fill the zucchini halves with the meat mixture, packing it in tightly.
- Place the stuffed zucchini in a baking dish and pour the tomato sauce over them.
- Cover the dish with aluminum foil and bake in the preheated oven for 30-35 minutes, until the zucchini are tender and the filling is cooked through.
- Serve hot with mashed potatoes if desired.
Notes
Zucchini provides a milder flavor compared to peppers, making this dish more subtle. Ground turkey is a lighter alternative to pork or beef, but you can substitute with your preferred meat. Serve with mashed potatoes for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Croatian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 320
- Sugar: 6 grams
- Sodium: 620 mg
- Fat: 16 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 65 mg
looks good , i love the stuffed peppers but keen to give this ago now , my baba used to make a chicken and rice dish im sure it was croatian i crave for that all the time , but cant find a recipe like it
sounds good!thanks
I just came home from marketing with zucchini. I may try this.
That’s great Joan! I hope you’ll like it!