Almost Turkish Recipes

Vegetarian Stuffed Globe Zucchini (Zeytinyağlı Yayla Kabağı Dolması)

I hadn't seen these round zucchinis, globe zucchinis or zucchini ronde de nice, or whatever you call them, in a long time. They are perfect for stuffing. They are very easy to scoop, yet the outside is firm and stays so even after an hour of cooking.

10 globe zucchinis
1/2 cup olive oil
1 heaping cup of rice (I measured 1 1/2 tbsp rice for each globe zucchini)
2 medium onions, grated or finely chopped

3 tomatoes, grated or blended
3-4 tbsp pine nuts
3 tbsp dried currants
1 tsp all spice
1 tsp black pepper
1/4 cup fresh mint, chopped finely or 1 tbsp mint flakes
1/3 cup fresh dill, chopped finely
1 tsp sugar
2 tsp salt

-Wash globe zucchinis, slice the top as a hat and scoop out the flesh. (you can save the flesh to make zucchini fritters later)
-Mix all the ingredients (except for zucchinis) in bowl.
-Stuff the zucchinis with this mixture. (If there's stuffing left, you can stuff a bell pepper or a tomato)
-Place those little hats on top and place zucchinis in a pot. Pour 2-2 1/2 cups of water or more to cover the zucchini dolmas half way.
-Cover and cook on low-medium for approximately 50 mins to an hour or until rice is cooked.
-Serve warm or cold, preferably with yogurt on the side.

recipe update
There was a little bit of whining about the slight sweetness caused by currants and all spice, so the next time I made stuffed globe zucchinis, I did not use those two ingredients. I replaced them with 2 tbsp of sumac (powdered or flakes, or you can use juice of 1 lemon). I also discarded the zucchini tops, and covered little dolmas with a slice of tomato; this way dolmas were juicier than when I made them using the tops.


  1. You are so right: you look at the zucchini and they just begged to be stuffed. Delicious recipe, as always.

  2. These look yummy. I am craving for some zucchini dolmas right now :) I've never seen these round and short zucchinis though. They look very appetizing.

  3. The round zucchinis I plant in Utah are called 8-ball squash (from the shape of a pool ball.) I love to stuff them too. This sounds delicious!

  4. Anonymous1:57 AM

    we just got them in greece too! they are made for stuffing, you are absolutely right

  5. The globe shaped zucchin make neat little packages for the stuffing:D

  6. That's so funny--I was planning to make these tonight! I have 8-Ball squash growing in my garden and I've been saving them up so I can stuff a bunch at once. I'm going to use a meat and rice filling though.

  7. Aren't these great? They call them 8-ball squash around here. This recipe sounds terrific, Burcu. You have such a knack for making the most delicious stuffed vegetables.

  8. Couldn't the flesh be chopped and used in the recipe as well? The more veg the better as far as I'm concerned, and any extra (that won't fit into the hollowed zucchinis) could be sauted later in a bit of oil, or even baked in the oven for a side or snack the next day. Mmm! I think I'll make these soon.

  9. I've never seen this shape of zucchini before.

  10. Mmm ... globe zucchinis - love them! I usually use the flesh in the stuffing, but I like the idea of using them for fritters.

    And now I can't stop staring at the first pic :)

  11. Anonymous11:53 AM

    burcu merhaba

    bayıldım bu kabak dolmasına hemde zeytinyağlı süperrr

    ellerine sağlık