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Rice Stuffed Zucchini

Prep Time20 mins
Cook Time40 mins


  • 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.