stuffed zucchini with rice and aromatic herbsstuffed zucchini with rice and aromatic herbsstuffed zucchini with rice and aromatic herbsstuffed zucchini with rice and aromatic herbsstuffed zucchini with rice and aromatic herbs

A nice and tasty vegetarian and vegan version of a dish often prepared with ground beef and also mixed with rice. With this rice & herbs stuffed zucchini dish, the zucchini pulp replaces the meat and the fresh aromatic herbs give it those extra green flavours. You can also prepare this dish with bell peppers (very easy because they're already perfectly empty containers) or with tomatoes, potatoes, and eggplants ! It's also quite easy to prepare this dish early in the day and only bake it in the oven in the evening or just heated up at 165°C for 15-20 minutes before serving… :)

stuffed zucchini with rice and aromatic herbs


serves 3


  • 6 small round zucchini (1,25-1,5 kg total)
  • 1 large onion, chopped (150 grams)
  • 3/4 can tomato pulp (300 grams)
  • 1/2 cup + 1/4 cup olive oil
  • 1/4 cup + 1/4 cup water
  • 3/4 cup round rice (150 grams)
  • 3/4 cup chopped fresh herbs (1/4 cup parsley +1/4 cup dill +1/4 cup mint)
  • 1 tbsp dried oregano
  • 1-2 tbsp bread crumbs
  • salt & pepper to taste
  • 3 medium-sized potatoes, peeled and cut into large wedges


  • slice off the round top of each round zucchini and set aside
  • carefully hollow the zucchini out with with a spoon and leave a wall thick enough to support the filling and reserve at least half of the zucchini pulp that you will chop up for the filling
  • brush the zucchini caps and rounds with olive oil, place the zucchini in a baking pan
  • in a sauce pan, over medium-high heat, add the 1/2 cup of olive oil and cook the chopped onion, stirring occasionally until softened
  • add the chopped zucchini, tomato pulp, chopped herbs and oregano and simmer 5 minutes at medium heat and then finally add the rice (with 1/4 cup water if too dry) and remove from heat and let stand 5 minutes
  • add the salt and pepper to taste and 1-2 tbsp of dried bread crumbs
  • preheat oven to 200°C
  • fill the hollowed zuchini with the rice stuffing and leave a little space for the rice to expand and place the tops back on
  • fill the spaces in between the zucchini with the chopped potato wedges that you tossed with some oil, salt and pepper
  • add 1/4 cup water in the roasting pan and drizzle the zucchini and potatoes with 1/4 cup olive oil
  • bake for 45-60 minutes (cover with aluminum foil for the first 25 minutes, then remove)
  • let cool 5-10 minutes and serve warm