Kadoo-ye Daroon Por (کدو درون پر) — Persian Stuffed Zucchini

• 6Zucchini (medium, straight) (about 900 g total; choose similar size for even cooking)
• 2 tspSalt (divided)
• 2 tbspVegetable oil (for pan-searing zucchini)
• 200 gYellow onion (finely diced)
• 350 gGround beef (80–90% lean) or ground lamb (beef is milder; lamb is richer)
• 1 tspBlack pepper (freshly ground)
• 2 tbspTomato paste (for a deeper, caramelized tomato flavor)
• 480 mlTomato juice (about 2 cups; plain, unsweetened)
• 120 mlWater (about 1/2 cup; to adjust sauce consistency)
• 120 gMozzarella or pizza cheese (shredded) (about 1 cup, loosely packed)

Instructions

1. 1

   Prepare the zucchini: trim ends, then cut each zucchini lengthwise. Using a teaspoon, scoop out the center to create a 8–10 mm thick shell, leaving the ends intact so the filling stays in. Sprinkle the cut sides with 1 tsp salt and rest 10 minutes, then pat very dry with paper towels.

2. 2

   Sear the zucchini for better texture: heat 2 tbsp vegetable oil in a wide skillet over medium-high heat. Place zucchini cut-side down and cook 2–3 minutes until lightly golden, then flip and cook 1 minute more. Transfer to a plate. This step helps prevent watery zucchini and adds a gentle sweetness.

3. 3

   Cook the filling: in the same skillet, reduce to medium heat and add 1 tbsp vegetable oil. Add diced onion and cook 8–10 minutes until soft and lightly golden. Add ground meat and cook 6–8 minutes, breaking it up, until no pink remains and the fat renders.

4. 4

   Season and concentrate the tomato: add 2 tbsp tomato paste to the meat mixture and cook 2 minutes, stirring constantly, until the paste darkens slightly and coats the meat. Stir in 1 tsp black pepper and the remaining 1 tsp salt. Remove from heat and cool 5 minutes so it fills neatly.

5. 5

   Make the sauce: in a bowl, whisk tomato juice, water, 1 tbsp tomato paste, 1/2 tsp black pepper, and 1 tbsp vegetable oil until smooth. Pour into a 23×33 cm (9×13 in) baking dish, creating a shallow layer that will braise the zucchini without submerging them.

6. 6

   Fill and bake: arrange zucchini in the dish, cut-side up. Spoon the meat filling into each cavity, pressing gently so it sits flush. Cover tightly with foil and bake at 190°C / 375°F for 30 minutes. Uncover and bake 10 minutes more, until zucchini is tender but still holds shape.

7. 7

   Add cheese and finish: sprinkle mozzarella evenly over the zucchini. Switch oven to broil/grill on high and broil 2–4 minutes, watching closely, until the cheese melts and turns golden in spots. Rest 10 minutes before serving so the filling sets and the sauce thickens slightly.