Round zucchini stuffed with rice is a charming and flavorful dish that’s perfect for a lunch with friends or a light summer dinner. Tender zucchini are filled with a savory rice mixture, cherry tomatoes, and gooey mozzarella, then baked until golden and bubbling.
Why Everyone Will Love This Recipe
These stuffed zucchinis are beautiful to serve, easy to prepare, and versatile enough to enjoy warm or at room temperature. The combination of tender vegetables, cheesy filling, and a hint of sweetness from the tomatoes makes them a crowd-pleaser.
What Are Round Zucchini Stuffed with Rice?
Stuffed vegetables are a traditional part of Mediterranean cuisine, with countless variations across Italy, Greece, and France. This version uses round zucchini as natural “bowls,” filled with a tomato-infused rice risotto and mozzarella for a creamy, satisfying finish.
Round zucchinis are not only cute and eye-catching, but they’re also perfect for stuffing. This recipe combines tender zucchini with a flavorful rice filling, creating a wholesome, light, and satisfying dish. Ideal as a main vegetarian meal or as a side dish for a larger spread.
🛒 Ingredients (Serves 4)
- 4 round zucchinis (medium-sized)
- 1 cup long-grain rice (rinsed)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium tomato, diced
- 1/4 cup grated carrot (optional)
- 2 tablespoons tomato paste
- 2 cups vegetable broth (or water)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill or mint, chopped (optional)
- Salt and pepper, to taste
- 1/4 teaspoon paprika (optional, for a warm flavor)
- Grated Parmesan or crumbled feta (optional, for topping)
👩🍳 Instructions
Step 1: Prepare the Zucchini
- Wash the zucchinis and slice off the tops (keep them as lids).
- Using a spoon or melon baller, carefully scoop out the flesh, leaving about 1/4-inch shell.
- Chop the zucchini flesh finely and set aside.
Step 2: Make the Rice Filling
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic until fragrant.
- Add the chopped zucchini flesh, tomato, and carrot. Cook for 3–4 minutes.
- Stir in the rice, tomato paste, salt, pepper, and paprika.
- Pour in 1 cup vegetable broth. Cook for 5–7 minutes, just until the rice absorbs most of the liquid (it will finish cooking in the oven).
- Stir in fresh herbs and set aside to cool slightly.
Step 3: Stuff the Zucchini
- Fill each hollowed zucchini with the rice mixture (about 3/4 full, as rice expands).
- Place the zucchini “lids” back on top.
Step 4: Bake
- Arrange the stuffed zucchinis in a baking dish.
- Pour the remaining 1 cup vegetable broth around them.
- Cover with foil and bake at 180°C (350°F) for 30–35 minutes.
- Remove foil and bake another 10 minutes until the zucchinis are tender and slightly golden.
🍴 Serving Suggestions
- Serve warm with a drizzle of extra virgin olive oil.
- Sprinkle with feta or Parmesan for extra flavor.
- Pair with yogurt sauce or tzatziki for freshness.
💡 Tips
- You can add ground meat (beef, chicken, or lamb) to the rice filling for a heartier version.
- Try mixing in pine nuts or raisins for a Mediterranean twist.
- Leftovers reheat well and taste even better the next day.
