Middle Eastern Stuffed Zucchini

Prep Time: 15 minutes |  Cook Time: 45 minutes |  Total Time: 1 hour  | Serves: 2-4
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
Got some extra zucchini in your garden? Stuff them with ground bison, basmati rice, a medley of Middle Eastern spices, and you'll never say zucchini is boring again!

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  • Preheat grill (or oven) to 375°F. If using the grill, ensure you have your grill set up for indirect cooking (the heat is not located directly under where the skillet will be placed).
  • Cut the zucchini in half, lengthwise. Use a melon baller to scoop out the inside. In a medium sized bowl, combine all the ingredients for the filling. Spoon the filling into the zucchini. Try not to overfill them, keeping in mind that the rice will expand as it cooks.
  • Arrange the zucchini in a cast iron skillet, with the filling facing up.
  • For the sauce, add the cherry tomatoes, water, garlic and salt to a blender. Blend on high for 1-2 minutes, until fully smooth. Pour the sauce around the zucchini.
  • Cover and bake with the grill lid shut (or in an oven) for 40-45 minutes, until the sauce has reduced. Uncover and drizzle lemon juice over the top, along with chopped parsley and mint.

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Middle Eastern Stuffed Zucchini


3-4 medium-sized zucchini
226g (8 oz) Lean Ground Noble Premium Bison
2/3 cup (158ml) basmati rice, rinsed
1 small onion, finely minced
1/2 tsp (2.5ml) cumin powder
1/2 tsp (2.5ml) garlic powder
1/4 tsp (1.25ml) allspice
1/4 tsp (1.25m) black pepper
1/2 tsp (2.5ml) salt
1 tbsp (15ml) olive oil

For the Sauce:

1 cup (240ml) cherry tomatoes, sliced in half
2 cups water
6 or 7 cloves garlic
1/2 tsp (2.5ml) salt
2 bay leaves


Juice of one lemon, mint & parsley, finely chopped

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