Stuffed Zucchini with Rice and Herbs
Tender zucchini hollowed out and filled with a fragrant mixture of rice, fresh herbs, and spices, then simmered in a light tomato broth. A popular and comforting vegetarian dish.
🧂 Ingredients
- 8 medium Medium zucchini
- 1 cup Cooked long-grain rice
- 1 small Small onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Ground cayenne pepper(optional)
- 0.5 teaspoon Salt(or to taste)
- 1 can (14.5 oz) Diced tomatoes(undrained)
- 1 cup Vegetable broth
- 0.25 cup Fresh parsley(chopped)
- 0.25 cup Fresh dill(chopped)
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C).
💡 Tip: Ensure oven is fully preheated. - 2
Cut off the top 1/2 inch of each zucchini and scoop out the flesh, leaving a 1/2-inch-thick shell. Reserve the scooped-out flesh.
💡 Tip: Be careful not to pierce the bottom of the zucchini shells. - 3
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 minutes - 4
Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 minute - 5
Stir in the cumin, paprika, coriander, cayenne pepper (if using), and salt. Cook for 2 minutes, stirring occasionally.
⏱️ 2 minutes💡 Tip: Toasting the spices enhances their aroma and flavor. - 6
Add the diced tomatoes (with their juice) and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
⏱️ 10 minutes - 7
Stir in the cooked rice, chopped parsley, chopped dill, and lemon juice. Remove from heat.
💡 Tip: The filling should be moist but not overly wet. - 8
Spoon the filling into the zucchini shells, filling them generously but not packing too tightly.
💡 Tip: Leave a little room for the rice to expand. - 9
Arrange the stuffed zucchini upright in a baking dish. Pour any remaining tomato sauce mixture around the zucchini.
💡 Tip: If the zucchini don't stand up well, you can cut a thin slice off the bottom to create a flat base. - 10
Cover the dish with foil and bake for 30 minutes.
⏱️ 30 minutes - 11
Uncover and bake for an additional 15-20 minutes, or until the zucchini are tender.
⏱️ 20 minutes💡 Tip: The zucchini should be easily pierced with a fork.
💡 Pro Tips
- ✓For a heartier version, add cooked ground beef or lamb to the rice filling.
- ✓If you prefer a saucier dish, add more vegetable broth or tomato sauce.
- ✓The scooped-out zucchini flesh can be finely chopped and added to the filling or used in other dishes.
🔄 Variations
- Use quinoa or bulgur instead of rice.
- Add other vegetables like finely chopped bell peppers or mushrooms to the filling.
- Serve with a dollop of tahini sauce or plain yogurt.