This simple dish is light and tasty, full of nice vegetables and fresh spices. The Rice Stuffed Zucchini are a wonderful vegetarian dish, perfect for lunch or dinner.
What is special about this recipe
The Rice Stuffed Zucchini is a vegan - vegetarian meal, ideal for the summer and early fall season. This recipe is popular in Bulgaria and has a bit of a middle eastern touch. It is traditionally made with light green zucchini, which are common in that part of the world, but you can use any kind available locally, as long as their shape allows stuffing. The recipe is easy to make and calls for common ingredients.
The key is to select medium sized to large zucchini so that you can cut them in 2-3 pieces and hollow them using a small knife. Then chop the removed part in small pieces and add it to the stuffing.
The second important moment for this recipe is to bake the zucchini covered with aluminium foil. That would ensure that the rice would be cooked by the water evaporated from the bottom of the pan. Don't miss this small detail as the rice would not soften otherwise!
I personally prefer the Rice Stuffed Zucchini served with some fresh or cooked vegetables as a side. You can serve them also with a sauce: like hollandaise or similar. They are also great as a side to a meat or a poultry dish.
This recipe is a wonderful way to cook zucchini and enjoy fresh vegetables with rice. I hope you would like it as much as we do!
Here are some more vegetarian meals that you may want to try out:
Did you like this recipe? Let me know in the comments what you think about it!
If you like the blog, subscribe to receive new recipes every week!
Rice Stuffed Zucchini
- 3-4 zucchini medium to large (see notes)
- 3/4 cup/ 150 g rice rinsed
- 1 cup passata see notes
- 1 medium onion finely chopped
- 2-3 garlic cloves minced
- 2 medium carrots finely chopped
- 2-3 tbsp olive oil
- 1 tbsp chopped parsley
- 1 tsp dried savory optional or chopped fresh dill
- salt and pepper to taste
- Cut the zucchini in 2-3 pieces. Hollow them carefully, leaving the bottoms so they resemble cups.
- Finely chop the inside part of the zucchini: you will use it in the stuffing.
- Heat the olive oil in a large frying pan or a skillet. Cook the onion and the garlic, until translucent. Add the carrots and the chopped inside part of the zucchini. Cook for 2-3 minutes, stirring continuously. Add the tomato passata and the rice. Cook between 5-10 minutes, until the mixture thickens. Season with salt, pepper and savory (or dill). Remove from heat and add the chopped parsley. Mix very well.
- Arrange the zucchini in a large baking pan (10 x 12 inches or similar). Use a spoon to stuff the zucchini with the prepared stuffing.
- Pour about 1 cup of water into the pan. Cover with aluminium foil and bake for about 40 minutes at 200º C/ 390º F. The meal is ready when the rice on top is soft. Don't remove the foil during the baking: the rice will be cooked by the water, evaporated from the bottom.
- Originally this recipe is made with light green zucchini, typical for the Middle East and the Balkans. You can use any type of zucchini available locally, as long as they have a shape that allows hollowing and stuffing.
- Instead of passata you can use two large fresh tomatoes, grated without the peel.
If you enjoyed this recipe, you may also like the following ones: