Zucchini Stuffed with Rice

Enjoy these tasty zucchini stuffed with rice and feta. They’re perfect as a main dish for two or as an appetizer for four, and they’re easy to make and full of flavor!

Course Main Course, Side Dish

Cuisine Italian

Prep Time 30

Cook Time 40

Servings servings

Calories 465kcal

Author Adina

Equipment

Baking sheet
Small pot for the rice

Ingredients

2 medium zucchini each ¾ to 1 lb, Note 1
⅓ cup long-grain rice Note 2
2 ½ tablespoons tomato paste
5.5 oz feta cheese
2 thin green onions about 4 tablespoons when finely chopped
2 garlic cloves grated
2 tablespoons water
1 teaspoon oregano
½ teaspoon red pepper flakes or to taste
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper use less if the pepper is powdery
1 cup mozzarella grated

US - EU

Instructions

Preheat the oven to 350°F (180°C) and lightly oil the baking sheet.
Cook the rice according to the package instructions, drain it well, and let it cool slightly while you prepare the zucchini.
⅓ cup long-grain rice
Prepare the zucchini boats: Slice the zucchini in half lengthwise, keeping the stem intact. Use a small spoon to scoop out the flesh, leaving about a ¼-inch rim around the shell (Note 3). Arrange them cut side up in the baking dish.
2 medium zucchini
Filling: Combine the rice with tomato paste, crumbled feta, very finely sliced green onions, grated garlic, spices, and water.
2 ½ tablespoons tomato paste + 5.5 oz feta cheese + 2 thin green onions + 2 garlic cloves + 2 tablespoons water + 1 teaspoon oregano + ½ teaspoon red pepper flakes + ½ teaspoon fine sea salt + ½ teaspoon freshly ground black pepper
Fill the zucchini halves with the rice and sprinkle them generously with the grated cheese.
1 cup mozzarella
Bake the stuffed zucchini for 35-40 minutes until the cheese is melted and golden brown.

Notes

Servings: Two zucchini of the indicated size will serve two as a main dish and four as an appetizer or side dish. The nutritional information is calculated for two main-dish servings.
Rice: You can also use about 1 ¼ cup (200 g) of cooked rice.
Zucchini flesh: Don’t discard it; you can add it to a creamy vegetable soup, for example. If you don’t want to make the soup on the same day, you can refrigerate the pulp in an airtight container for 2-3 days or freeze it for 2-3 months.

Nutrition