Kabak Dolma - Turkish Stuffed Zucchini

Some dishes are perfect for the summer season, and kabak dolmasi, or stuffed zucchini, is one of those dishes for us.

Summer is when zucchini are at their freshest, so this dish is often found in Turkish kitchens during this time. It's as popular in summer as dishes like taze fasulye (Turkish green beans) and bamya. 

Dolma in Turkish Cuisine

Dolma is a very special part of Turkish recipes. The term "dolma" comes from the Turkish verb "dolmak," which means "to be stuffed." As the name suggests, dolma involves stuffing vegetables or leaves with a flavorful filling.

In Turkey, dolma can be prepared with various vegetables like peppers, tomatoes, eggplants, zucchini, and even cabbage or grape leaves. 

The filling usually consists of rice mixed with different spices, onions, and sometimes ground meat (beef or lamb), but there are many vegetarian versions too. It is a matter of preference to make it with or without meat.

Some dolma recipes that are popular in Turkey are as follows:

• Biber Dolmasi - Stuffed Peppers
• Yaprak Dolma - Stuffed Grape Leaves
• Kuru Patlican Dolmasi - Stuffed Dried Eggplants
• Stuffed Onions
• Lahana Sarma - Stuffed Cabbage Leaves
• Karniyarik - Turkish Stuffed Eggplant
• Feta Stuffed Peppers

Dolma is often served as a main dish but can also be presented as a side dish or appetizer, especially when smaller vegetables or leaves are used. 

Today, we're excited to share with you the delicious and traditional recipe for Turkish stuffed zucchini, also known as kabak dolma. 

Ingredients

For the Dolma (Stuffed Zucchini):

• Zucchini: Look for firm, medium-sized zucchini, as they hold up well during cooking. They'll be hollowed out and filled with a flavorful stuffing.
• Tomatoes: These are placed on top of the filling inside the zucchini. They are used to seal the filling, which prevents it from coming out of the zucchini as it cooks.

For the Filling:

• Rice: We use Turkish Osmancik rice, but any medium or long-grain rice works.
• Ground beef: We prefer 90 percent lean ground beef. You can substitute ground lamb for it. And if you want to make our kabak dolma vegetarian, just leave the meat out. 
• Onion and tomatoes: They're finely chopped and added to the filling for extra flavor and texture.
• Parsley, dill, and mint: These fresh herbs give the filling a wonderful aroma. If you can't find dill or mint, feel free to use more parsley.
• Tomato paste and lemon juice: These add a lovely tang to the filling.
• Olive oil: It is the oil used in all Turkish dolma recipes.
• Black pepper, paprika, and salt: These are the main seasonings. Adjust to your taste.

For the Sauce:

• Olive oil: This forms the base of the sauce. You can substitute with any other neutral-tasting oil.
• Tomato paste: It gives the sauce a tangy flavor and a rich color. Check out our tomato paste recipe if you want to make it from scratch.
• Paprika: We use it for its flavor and nice color.
• Garlic: Adds a nice, aromatic flavor to the sauce. 
• Dried mint: It adds a unique, refreshing flavor to the sauce. 
• Water: If you want even a more flavorful dolma, use half water, half chicken broth or beef broth.

How To Make It

Be sure to see the recipe card below for the full ingredients list & instructions!

Step 1: Prepare the Zucchini

Cut off the stems and cut each zucchini in half crosswise. No need to cut if they are too small. Use a coring tool (an apple corer works well) to hollow out the insides. Aim to scoop out as much flesh as possible without puncturing the outer skin. 

Tip: Zucchini flesh is soft, so take care not to scoop too hard to prevent tearing.

Step 2: Prepare the Filling

In a bowl, combine your stuffing ingredients. The stuffing should be well-mixed to ensure every bite is filled with flavor.

Step 3: Fill the Zucchini

Carefully fill each hollowed-out zucchini with the prepared filling. Use your hands for this, but avoid packing the filling too tightly. Remember that the rice will expand as it cooks, so leave about ½ inch (1 cm) of space at the top.

Step 4: Top with Tomato Wedges

Place a wedge of tomato on top of each filled zucchini. This serves to seal the filling inside and adds a nice touch of freshness and color.

Step 5: Arrange in the Pot

Next, arrange the stuffed zucchini in a pot. Aim for a snug fit to keep them upright during cooking.

Step 6: Prepare the Sauce

In a separate saucepan, combine the olive oil, tomato paste, crushed garlic, and mint. Heat for a minute, stirring occasionally. Add warm water, mix well, and bring the mixture to a boil.

Step 7: Cook the Dolma

Pour the prepared sauce over the stuffed zucchini in the pot. They will cook and absorb flavor from this sauce. Cover the pot and cook over medium heat until it starts to boil.

Step 8: Simmer until Done

Once it boils, reduce the heat to low, and let it simmer covered for about 45 minutes, or until the zucchini and rice are soft.

Tip: The cooking time may vary depending on the size and thickness of your zucchini, so it's a good idea to check for doneness periodically.

Variations

Cooked Filling: Some people prefer to cook the filling before stuffing it into the zucchini. While it's not necessary because the filling will cook inside the zucchini, it is a matter of personal preference. Pre-cooking the filling might reduce the overall cooking time.

Vegetarian or Vegan Kabak Dolma: In the vegetarian version of kabak dolma, the ground beef is omitted. The stuffing may consist of rice, onions, tomatoes, and a variety of herbs and spices. You might also add pine nuts or currants for a bit of added texture and flavor.

Stuffed Zucchini with Bulgur: Instead of rice, some versions of kabak dolma use bulgar wheat in the filling. This gives a slightly nuttier flavor and a different texture to the dish.

Serving Suggestions

Serve Hot or at Room Temperature: Kabak dolmasi is always served hot when it is made with rice and meat. However, its vegetarian version can be served at room temperature.

With Yogurt: Kabak Dolma is often enjoyed with a side of cool, creamy plain yogurt or cacik, Turkish yogurt sauce with cucumber. It is also great when served with cold yogurt drink called ayran. The tanginess of the yogurt complements the savory stuffed zucchini perfectly.

Alongside a Fresh Salad: A crisp, fresh salad can balance out the rich, savory flavors of the stuffed zucchini. A simple Turkish shepherd salad would pair well.

As Part of a Meze Platter: In Turkey, meatless kabak dolma is sometimes served as part of a meze platter - a selection of small dishes served as appetizers. Other items on the meze platter might include hummus, haydari, imambayildi and stuffed grape leaves (Dolma), and more.

Storing & Reheating

Refrigerating: Once the kabak dolma has cooled down, you can store it in an airtight container in the refrigerator. It should last for up to 3-4 days. When you're ready to eat it, you can reheat it in the microwave or on the stovetop until it's heated through.

Freezing: If you want to store kabak dolma for a longer period, you can also freeze it. Place the cooled stuffed zucchini in a freezer-safe container or zip-top bag. It should last for up to 3 months in the freezer. To reheat, defrost it overnight in the refrigerator and then warm it up in the microwave or on the stovetop with a splash of water.

Storing Leftover Filling: If you have leftover filling, store it in a separate airtight container in the refrigerator. It can be used within a few days to stuff more zucchini or other vegetables, or as a filling for stuffed bell peppers or tomatoes. Alternatively, you can cook it on its own. Transfer it into a small pan and cook it covered over low heat until rice is tender. 

FAQs

More Zucchini Recipes

• Zucchini Tomato Casserole
• Zucchini Stew
• Pan Fried Zucchini Chips

More Turkish Recipes

• Turkish Eggs
• Kumpir
• Izmir Kofte
• Bulgur Pilavı

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