Dovlecei Umpluti

Name: Dovlecei Umpluti
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: Moldovan
Ingredients: 4 medium zucchini; 300g ground beef; 100g rice, rinsed; 1 onion, finely diced; 2 cloves garlic, minced; 200g tomato passata; 100ml sour cream; 2 tbsp sunflower oil; Fresh dill, chopped; Fresh parsley, chopped; 1 tsp sweet paprika; Salt and black pepper

Dovlecei umpluți (dov-leh-CHAY oom-PLOOTZ)

Stuffed Zucchini

⏱ Prep Time 1 hour 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 328 kcal

Tender zucchini halves filled with a savory mixture of ground beef, rice, and herbs, baked under a blanket of tomato sauce and sour cream.

Nutrition & Info

Protein 20.0g

Carbs 26.0g

Fat 16.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

baking dish spoon mixing bowl oven

Presentation Guide

Vessel: oval baking dish

Garnishes: sour cream, fresh dill

Accompaniments: crusty bread, salad

Ingredients

4 medium zucchini
300g ground beef
100g rice, rinsed
1 onion, finely diced
2 cloves garlic, minced
200g tomato passata
100ml sour cream
2 tbsp sunflower oil
Fresh dill, chopped
Fresh parsley, chopped
1 tsp sweet paprika
Salt and black pepper

Instructions

1
Cut zucchini in half lengthwise and scoop out the centers with a spoon, creating boat-shaped shells. Reserve the scooped flesh.
2
Sauté onion in oil until golden. Mix with ground beef, rice, garlic, chopped zucchini flesh, dill, parsley, paprika, salt, and pepper.
3
Fill each zucchini half generously with the meat mixture, pressing it in firmly and mounding slightly.
4
Place stuffed zucchini in a baking dish. Mix tomato passata with a splash of water and pour around the zucchini.
5
Cover with foil and bake at 180C for forty-five minutes. Remove foil, spoon sour cream over each zucchini, and bake ten more minutes.
6
Serve hot with the tomato sauce from the pan spooned over the top. Garnish with extra fresh dill.

💡

Did You Know?

In Moldovan villages, the first zucchini of summer are always reserved for making dovlecei umpluti, a dish that signals the true arrival of warm weather.

Chef's Notes

Equipment Tips

baking dish
spoon
mixing bowl
oven

Garnishing

sour cream, fresh dill

Accompaniments

crusty bread, salad

The Story Behind Dovlecei Umpluti

Dovlecei umpluti are a summer staple in Moldova, making excellent use of the zucchini that grow prolifically in every garden. This dish reflects the Moldovan tradition of stuffing vegetables, a technique shared across the Balkans and Eastern Mediterranean. The combination of ground beef and rice is the most traditional filling, though vegetarian versions with cheese and herbs are also popular. The addition of sour cream during the final baking stage is a distinctly Moldovan touch.

🕐 Traditionally enjoyed summer lunch or dinner 📜 Origins: Traditional Moldovan

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