The Romanian stuffed zucchini recipe is a Romanian classic and sits high alongside the most traditional Romanian dishes. We like stuffing vegetables. Besides the classic peppers, which are so delicious be in winter or summer, we stuff tomatoes, onions, aubergines and, of course, today’s main star, the zucchini. Even if we stuff them with meat, which is quite heavy, this stuffed courgette is more of a summer dish rather than a winter one. This is because the zucchini is a summer vegetable and in Romania we tend to eat the produce of the land when it is in season.
Because this year I had so many courgettes in the garden, I went back to the basics and cooked as many different recipes I could think of. And of course, I couldn’t have left behind one of the most popular ones, this yummy Romanian stuffed zucchini recipe, full of flavour and perfect for a colder summer evening dinner. I like serving them the Romanian way, with creamy sour cream and plenty of fresh dill, alongside a generous spoonful of polenta. The tomato sauce is delicious spooned over the polenta too, so make sure you don’t leave any behind.
Table of Contents
Ingredients for the Romanian Stuffed Zucchini Recipe
You will need two straight zucchini for this recipe. Try to choose zucchini that are fairly similar in size so they cook at the same rate. Mine were giants, as I forgot about them and they grew so much almost overnight. They are cut into smaller blocks and hollowed out, but make sure you leave the bottom intact so the filling stays inside during cooking. Don’t throw away the flesh you scoop out, as it becomes part of the filling.
The filling is made with 500g of pork mince, alongside an onion and garlic cloves. You can use a leaner mince if you prefer, but a little fat helps keep the filling moist while it cooks. You will also need paprika, dill, as well as other fresh herbs that you like. I used a mixture of basil and mint from the garden.
For the sauce you will need a can of chopped tomatoes, 250 ml of vegetable stock and some bay leaves.
A little semolina is sprinkled over the top of the zucchini before they go into the oven to help absorb some of the moisture from the filling and to give the tops a slightly crunchy texture.
To serve, you will need sour cream and extra fresh dill.
How to Make Romanian Stuffed Zucchini
Start by washing the zucchini and cutting them into equal-sized blocks. Using a small spoon, carefully hollow out the centre of each piece, making sure you leave the bottom intact. Set the zucchini flesh aside, as you will use it in the filling.
Preheat the oven to 180°C.
Finely chop the onion and heat a tablespoon of vegetable oil in a large frying pan. Add the onion and cook until translucent. Add the chopped garlic and the zucchini flesh and cook until the vegetables become soft.
Add the mixed herbs, half of the chopped dill and the sweet paprika. Mix well, then turn off the heat and allow the mixture to cool slightly.
Place the cooked vegetables in a bowl and mix them with the pork mince. Season with salt and pepper and combine everything well.
Carefully fill each hollow zucchini piece with the pork mixture. Don’t press the filling in too tightly, as it needs a little room to cook and expand.
Arrange the stuffed zucchini in a large ovenproof pot.
In a separate bowl, mix the chopped tomatoes with the vegetable stock. Pour the mixture around the zucchini, then add the bay leaves to the liquid.
Sprinkle a small amount of semolina over the tops of the stuffed zucchini. Cover the pot with a lid and place it in the preheated oven. Cook for 45 minutes.
After 45 minutes, carefully remove the lid and return the pot to the oven for another 15 minutes. This allows the tops of the zucchini to brown slightly and the sauce to thicken.
Serve the stuffed zucchini hot with polenta, a spoonful of sour cream and plenty of fresh dill scattered over the top.
Notes and Tips
- Try to cut the zucchini into pieces of a similar size. This helps them cook evenly, especially when they are all packed into the same pot.
- Don’t scoop out too much of the zucchini. You want the walls to be thick enough to hold the pork filling without collapsing during cooking.
- If you want a thicker tomato sauce, leave the pot uncovered for a little longer at the end of cooking.
Romanian Stuffed Zucchini – Dovlecei Umpluți
Ingredients
- 2 straight zucchini
- 1 onion
- 3 garlic cloves
- 1 can chopped tomatoes
- 250 ml vegetables stock
- 500 gr pork mince
- 1 tbsp paprika
- 1-2 bay leaves
- bunch mixed herbs
- semolina
- sour cream
- salt
- pepper
- 1 tbsp vegetable oil
Instructions
- Cut the zucchini into equal-sized blocks.
- Carefully hollow out the centre of each piece, leaving the bottom intact. Set the zucchini flesh aside.
- Preheat the oven to 180°C.
- Finely chop the onion.
- Heat the vegetable oil in a frying pan and sauté the onion until translucent.
- Add the chopped garlic and zucchini flesh and cook until soft.
- Add the mixed herbs, half of the chopped dill and the sweet paprika. Mix well, then turn off the heat.
- Mix the cooked vegetables with the pork mince. Season with salt and pepper.
- Fill each hollow zucchini piece with the pork mixture.
- Arrange the stuffed zucchini in a large ovenproof pot.
- Mix the chopped tomatoes with the vegetable stock and pour the mixture around the zucchini.
- Add the bay leaves to the sauce.
- Sprinkle a little semolina over the tops of the stuffed zucchini.
- Cover the pot with a lid and bake for 45 minutes.
- Remove the lid and return to the oven for another 15 minutes, until the zucchini are tender and the tops are lightly browned.
- Serve hot with polenta, sour cream and the remaining chopped dill.
FAQ:
Can I use beef mince instead of pork?
Yes. Beef mince can be used, although pork gives the filling a softer texture and richer flavour.
Can I make Romanian stuffed zucchini without meat?
Yes. You can replace the pork with rice, mushrooms, lentils or a mixture of vegetables for a vegetarian version.
Can I use large zucchini?
You can, but smaller or medium-sized zucchini tend to have a better texture and fewer large seeds. If using very large zucchini, you may need to remove some of the seeds.
Can I prepare stuffed zucchini in advance?
Yes. You can prepare the stuffed zucchini and sauce earlier in the day, keep them refrigerated and bake when you’re ready.
What should I serve with Romanian stuffed zucchini?
Polenta is my favourite accompaniment. Sour cream and fresh dill are also traditional-style additions and work particularly well with the tomato sauce.
How do I store leftovers?
Keep the cooked stuffed zucchini in an airtight container in the refrigerator and eat within 2–3 days. Reheat gently in the oven or microwave before serving.
For more similar recipes, check out my recommendations below:
- Romanian stuffed peppers recipe
- Romanian vegan stuffed peppers recipe
- Romanian zucchini pie with cheese recipe
Like it? Pin it!
