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High in protein and fiber, classic Mediterranean stuffed dish
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
2 piece (medium) of Stuffed Zucchini with Meat (180 g) has 198 calories. That works out to 110 calories per 100 g. It contains 14.8 g of carbs, 13.5 g of protein, 9.4 g of fat and 3.8 g of fiber. Its 0.8 µg of B12 covers 34% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Stuffed zucchini with meat is a home-style dish of hollowed zucchini filled with seasoned minced meat, often mixed with rice, onion, tomato and herbs. It is especially familiar in Turkish and wider eastern Mediterranean cooking; depending on the household, it may be simmered in a pot or baked.
The zucchini turns tender and mildly sweet, contrasting with the savoury filling. In Turkey it is commonly served warm as a main dish, often with plain yogurt and salad; elsewhere, it fits easily into a Mediterranean-style meal. It brings vegetables together with protein and some fibre. For a lighter plate, use less rice in the filling and serve it with extra salad.
Selected: 100 g
110
KCAL / 100G
Carbs
8.2g
· 3% DV
Protein
7.5g
· 15% DV
Fat
5.2g
· 7% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 27% · Fat 43%
Vitamins
B12
0.45µg · 19% DV
Vitamin C
11mg · 12% DV
Vitamin A
85µg · 9% DV
B5
0.45mg · 9% DV
Minerals
Phosphorus
98mg · 14% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Selenium
4.5µg · 8% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Stuffed zucchini with meat is made from hollowed zucchini filled with a savory mixture, commonly ground meat, rice, onion, herbs, and spices. Some versions are simmered whole, while others are baked as halved zucchini boats with the filling exposed.
Stuffed zucchini with meat is made by filling hollowed zucchini with seasoned ground meat and rice, then cooking them until tender. Leave space at the top for the rice to expand, and add a little tomato sauce or water to prevent the filling from drying out.
Yes, stuffed zucchini with meat can be baked. Arrange the filled zucchini in a baking dish, add a little sauce or water, and cover them until tender; uncover near the end if you want the tops to brown.
To keep stuffed zucchini with meat from getting watery, scoop out the seedy center without removing too much flesh, and avoid adding excess liquid to the dish. Baking uncovered toward the end helps evaporate moisture and concentrates the sauce.
They are similar, but not always the same dish. Zucchini boats are usually halved lengthwise and baked with an exposed topping, while traditional stuffed zucchini with meat may use whole hollowed zucchini filled with meat and rice and simmered in sauce.
Yes, ground turkey works in stuffed zucchini with meat. It is leaner and can dry out more easily than fattier ground beef or lamb, so include onion and a little cooking liquid, and avoid overcooking the filling.
Stuffed zucchini with meat pairs well with plain yogurt, a crisp salad, or rice pilaf. A simple side lets the savory filling and tomato sauce stand out; yogurt also adds a cool contrast to the warm zucchini.
Yes, you can assemble stuffed zucchini with meat ahead and refrigerate it, covered, before cooking. For the best texture, cook it the same day or the next day, and add the cooking liquid just before it goes on the stove or in the oven.
Leftover stuffed zucchini with meat keeps for about three days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, until it is hot throughout.
Yes, stuffed zucchini with meat can be frozen, though the zucchini may become softer after thawing. Freeze cooked portions in airtight containers, thaw them in the refrigerator, and reheat gently so the filling stays together.
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Nutrition data compiled from USDA FoodData Central and scientific sources.