Bulgarian Stuffed Zucchini with Herbs and Yogurt
Tender zucchini boats filled with a savory mixture of rice, herbs, and sometimes ground meat, baked until tender and traditionally served with a cooling yogurt sauce.
🧂 Ingredients
- 4 medium Zucchini(about 8 inches long)
- 3 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 cup Rice(uncooked, medium-grain)
- 0.25 cup Fresh dill(chopped)
- 0.25 cup Fresh parsley(chopped)
- 2 tbsp Fresh mint(chopped (optional))
- 1 tsp Paprika
- Salt(to taste)
- Black pepper(to taste)
- 1.5 cups Water or vegetable broth
- 1 cup Plain yogurt(for serving)
- 1 clove Garlic (for yogurt sauce)(minced (optional))
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F). Grease a baking dish with a little olive oil.
💡 Tip: Using a baking dish that fits the zucchini snugly helps them stand upright. - 2
Wash the zucchini and trim off the ends. Cut each zucchini in half lengthwise. Carefully scoop out the flesh from the center of each half, leaving about a 1/4-inch border to create a boat. Chop the scooped-out zucchini flesh and set aside.
💡 Tip: Be careful not to scoop too deep, or the zucchini boat will be too thin. - 3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and the reserved chopped zucchini flesh, and cook for another 2 minutes.
💡 Tip: This step softens the vegetables and adds depth of flavor to the filling. - 4
Stir in the uncooked rice, chopped dill, parsley, mint (if using), paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
💡 Tip: Toasting the rice briefly can enhance its nutty flavor. - 5
Add the water or vegetable broth to the skillet. Bring to a simmer, then cover and cook for about 5 minutes, or until the liquid is mostly absorbed and the rice is partially cooked.
💡 Tip: The rice will continue to cook in the oven, so it doesn't need to be fully cooked at this stage. - 6
Spoon the rice filling generously into each zucchini boat. Place the filled zucchini boats in the prepared baking dish.
💡 Tip: Pack the filling gently but firmly. - 7
Drizzle the remaining 2 tablespoons of olive oil over the zucchini boats. Pour the water or vegetable broth into the bottom of the baking dish.
💡 Tip: The liquid in the bottom of the dish helps to steam the zucchini and prevent them from drying out. - 8
Cover the baking dish tightly with aluminum foil. Bake for 30-35 minutes, or until the zucchini is tender when pierced with a fork.
💡 Tip: Remove the foil for the last 5-10 minutes if you prefer a slightly firmer texture on top. - 9
While the zucchini bakes, prepare the yogurt sauce by mixing plain yogurt with minced garlic (if using) and a pinch of salt.
💡 Tip: Let the yogurt sauce sit for a few minutes for the flavors to meld. - 10
Serve the stuffed zucchini warm, with a generous dollop of the yogurt sauce on the side or drizzled over the top.
💡 Pro Tips
- ✓For a richer filling, you can add cooked ground meat (pork or beef) along with the rice.
- ✓If you can't find fresh mint, you can omit it or use a pinch of dried mint.
- ✓Ensure the zucchini are relatively firm and not too watery for the best results.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of crumbled feta cheese to the rice filling for a salty tang.
- Incorporate other vegetables like finely chopped bell peppers or mushrooms into the filling.
- For a vegan version, omit the yogurt sauce or use a dairy-free yogurt alternative.