Home Cook Together. Celebrate Life.

Stuffed Zucchini

Serves 4 Entree vegetarian

Stuffed Zucchini

Stuffed Zucchini, a cherished staple of the Mediterranean table, draws inspiration from the Aegean tradition of stuffed vegetables. Crafted for everyday cooking, this dish captures the essence of both sea and garden. The zucchini are filled with a delightful mixture of rice, tomatoes, and aromatic herbs, making it a perfect embodiment of the region's culinary ethos.

With each bite, expect a harmonious blend of tender zucchini enveloping a savory filling of rice and tomatoes, accented by the fresh, vibrant notes of dill and mint. The subtle richness of extra virgin olive oil ties everything together, creating a dish that is both satisfying and refreshingly light.

Ingredients

  • 6zucchini
  • 200 grice
  • 1onion
  • 60 mlextra virgin olive oil
  • 200 gtomatoes
  • dill and mint — handful
  • to tastefine sea salt

Method

  1. Begin by washing the 6 zucchini thoroughly under running water. Cut each zucchini in half lengthwise and use a spoon to carefully scoop out the flesh, leaving about a 1/4-inch thick shell. Reserve the scooped flesh in a bowl, as it will be used later. Sprinkle the inside of the zucchini shells lightly with fine sea salt and set them aside to draw out excess moisture.
  2. Dice the reserved zucchini flesh and set it aside. Finely chop 1 onion and 200 g of tomatoes. Heat 60 ml of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and fragrant, about 5 to 7 minutes.
  3. Add the diced zucchini flesh to the skillet and continue to cook, stirring frequently, until the mixture softens and begins to release its moisture. Stir in the chopped tomatoes and cook until they break down and meld with the other ingredients, creating a cohesive mixture. The mixture should be soft and fragrant, with the tomatoes fully incorporated.
  4. Stir in 200 g of rice, making sure it is evenly distributed throughout the vegetable mixture. Add a pinch of fine sea salt to taste, and continue to cook for another 2 to 3 minutes, allowing the rice to absorb some of the flavors. The rice should start to turn opaque, indicating it is ready for the next step.
  5. Remove the skillet from heat and stir in chopped dill and mint to taste, ensuring the herbs are well mixed throughout the rice and vegetable filling. Allow the mixture to cool slightly so it is easier to handle when stuffing the zucchini shells.
  6. Preheat your oven to 180°C (350°F). Carefully fill each zucchini shell with the rice and vegetable mixture, pressing gently to pack the filling in. Arrange the stuffed zucchini in a baking dish, ensuring they are snug but not overcrowded.
  7. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake until the zucchini shells are tender and the rice is fully cooked, which you can check by tasting a small spoonful of the filling. The zucchini should be tender but still hold their shape, and the rice should be soft and flavorful.
  8. Once done, remove the baking dish from the oven and let the stuffed zucchini cool for a few minutes. Taste the filling and adjust the seasoning with more fine sea salt if needed. Serve warm, garnished with additional fresh dill and mint, and a squeeze of lemon juice to enhance the Mediterranean flavors.