Just when you think it is safe to rifle through your vegetable garden, another massive zucchini makes its appearance. This prolific squash takes no prisoners. It is the bully of the vegetable garden, growing atop any delicate tomato or herb plant that dares to grow in its path. I am doing my best to keep ahead of this year’s crop by including zucchini in every stir-fry or salad that hits our plates, baking them on puff pastry, grilling and rolling them with goat cheese, and pureeing them with coconut milk for a silky soup. The battle is on.
This version of stuffed zucchini is purely vegetarian and functions well as a side dish. However, it could easily be made into an entree with the addition of beans, sausage, or ground turkey or beef. The use of brown rice in the stuffing increases the fiber count and health benefits of the dish. The rice is flavored with sauteed garlic, feta cheese, dried chile flakes, fresh mint and basil, and chopped kalamata olives to produce a stuffing that is savory with a kick. After using up the entire huge zucchini in one go, I will dare to say that the score is Dara – 1, garden bully – 0.
In a medium saucepan, combine 3/4 cup brown rice, 1 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook until all the water is absorbed, about 45 minutes. Fluff the rice and set aside.
Preheat oven to 375 degrees F.
Use either 1 very large or 2 medium zucchini. Cut the zucchini in half lengthwise. If using 1 large zucchini, cut each piece in half crosswise. Using a small spoon, scoop out and reserve the zucchini flesh, leaving 1/2-inch of the zucchini on all sides.
Finely chop the zucchini flesh and place in a medium bowl. Stir in 1/4 teaspoon salt. Let stand 15 minutes to release moisture. Spoon the zucchini flesh into a double layer of paper towel and squeeze to release the liquid.
Sprinkle the zucchini shells with a pinch of salt each. Let stand for 15 minutes to release the moisture. Using a paper towel, blot out the moisture.
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add 2 garlic cloves, chopped and saute for 30 seconds. Add the zucchini flesh and 1/2 teaspoon red chile flakes and cook, stirring, until the zucchini just begins to soften, 3 to 4 minutes. Remove from heat and stir in 1 cup cooked brown rice, 8 finely chopped fresh mint leaves, 8 thinly sliced fresh basil leaves, 1/4 cup crumbled feta cheese, and 1/3 cup finely chopped kalamata olives.
Divide the rice mixture evenly amongst the zucchini shells.
Spread 2 cups of your favorite tomato sauce evenly over the bottom of a 9- by 13-inch glass baking dish. Arrange the stuffed zucchini over the tomato sauce. Brush the cut portions of each zucchini shell with 1/2 teaspoon olive oil. Drizzle 1/2 teaspoon olive oil evenly over the filling of each zucchini. Bake until the zucchini shells are just tender when pierced with a fork, 20 to 25 minutes.
Remove from the oven. Plate the stuffed zucchini and evenly scoop the tomato sauce across the four portions. Thinly slice 2 basil leaves and garnish the stuffed zucchini.
Other stuffed zucchini recipes:
Kalyn’s Kitchen’s Meat, Tomato & Mozzarella Stuffed Zucchini Cups
Simply Recipes’ Stuffed Zucchini with Turkey Sausage
Kayotic Kitchen’s Stuffed Zucchini
Foodie Tots’ Quinoa-Stuffed Zucchini Boats
Greek Stuffed Zucchini with Kalamata Olives, Feta Cheese & Tomato Sauce
3/4 cup brown rice
1 1/2 cups water
3/4 tsp salt, divided
1 very large or 2 medium zucchini
1 tbsp olive oil
2 garlic cloves, finely chopped
1/2 tsp red chile flakes (more or less depending on your heat tolerance)
8 fresh mint leaves, finely chopped
8 fresh basil leaves, finely sliced
1/4 cup crumbled feta cheese
1/3 cup finely chopped kalamata olives
2 cups tomato sauce
1/4 cup olive oil, divided
2 basil leaves, thinly sliced (for garnish)
In a medium saucepan, combine brown rice, water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook until all the water is absorbed, about 45 minutes. Fluff the rice and set aside.
Preheat oven to 375 degrees F.
Cut the zucchini in half lengthwise. If using 1 large zucchini, cut each piece in half crosswise. Using a small spoon, scoop out and reserve the zucchini flesh, leaving 1/2-inch of the zucchini on all sides.
Finely chop the zucchini flesh and place in a medium bowl. Stir in 1/4 teaspoon salt. Let stand 15 minutes to release moisture. Spoon the zucchini flesh into a double layer of paper towel and squeeze to release the liquid.
Sprinkle the zucchini shells with a pinch of salt each. Let stand for 15 minutes to release the moisture. Using a paper towel, blot out the moisture.
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add garlic and saute for 30 seconds. Add the zucchini flesh and red chile flakes and cook, stirring, until the zucchini just begins to soften, 3 to 4 minutes. Remove from heat and stir in 1 cup cooked brown rice, mint, basil, feta cheese, and kalamata olives. Divide the rice mixture evenly amongst the zucchini shells.
Spread tomato sauce evenly over the bottom of a 9- by 13-inch glass baking dish. Arrange the stuffed zucchini over the tomato sauce. Brush the cut portions of each zucchini shell with 1/2 teaspoon olive oil. Drizzle 1/2 teaspoon olive oil evenly over the filling of each zucchini. Bake until the zucchini shells are just tender when pierced with a fork, 20 to 25 minutes.
Remove from the oven. Plate the stuffed zucchini and evenly scoop the tomato sauce across the four portions. Thinly slice 2 basil leaves and garnish the stuffed zucchini.
Serves 4.
Judy
I've grown round courgettes this year and some of them have ended up the size of a small balloon! This looks really good, definitely going to do this one. Thanks, Dara!
[email protected]
Perfect way to use up all of this summer zucchini! And the addition of kalamata olives…as if this were created just for me! I can't wait to try it!
bellini valli
An excellent way to use some of those zucchinis:D
Alison
This looks great! I love stuffing zucchini and this is very creative!
Kristen
I love stuffed zucchini. Your recipe looks fantastic.
alison
wonderful recipe!the zuchinni are so delicious in your photo!
Rachel (Two Healthy Plates)
What a fun zucchini recipe! My husband loves stuffed peppers but I have a feeling he would love these even more! They look like cute little boats! =)
Jenny
Oh my goodness, I haven't even had breakfast and I am wanting your stuffed zucchini!!
Kalyn
This is definitely my kind of food! What a fantastic photo too.
Debbie
I like when other people refer to ingredients taking action "this squash takes no prisoners"! Too funny and love the pic, its like a zucchini boat!
Priscilla - She's Cookin'
NO summer is complete without a stuffed zucchini! We only planted one zucchini this year because I had run out of ways my family would eat it:) Delicious dish and photo!
Paula - bell'alimento
Love stuffed zucchinis Dara! I think next year I'm adding them to my garden as well {only grew squash this year}
Orit Berl
This looks so good!!
ravienomnoms
I love stuffing zucchini with goodies and this looks fantastic!
Shaina (Food for My Family)
These look amazing, Dara! I love the Greek flavors, and I can't wait to try them with my overflowing abundance of zucchini from the garden!
All That I'm Eating
This looks so nice. I have so many courgettes in the garden right now so any new recipes are great!
Dorian
You read my mind again! I have two healthy-sized zucchini sitting in the fridge right now, and this sounds like just the ticket.
pegasuslegend
I love stuffed zucchini will have to try your version~
Kath
Thanks for this recipe – I needed it for a large zucchini I was given! Your version looks great!
Lynn @ I'll Have What She's Having
I think you're winning the war 🙂 Stuffed zucchini is my favourite way to eat zucchini; yours looks delicious!
Lynn @ I'll Have What She's Having
I think you're winning the war 🙂 Stuffed zucchini is my favourite way to eat zucchini; yours looks delicious!
Mags
I just want to eat the photo.
5 Star Foodie
I love the Greek flavors in your zucchini stuffing – my family would love this right now!
bunkycooks
I wish I had veggies growing out back! I have to purchase all of my produce, but am fortunate to have beautiful local zucchini. I will have to try this recipe. It looks great!
Gera @ Sweets Foods Blog
Gorgeous recipe this make me to stay Greek mode and plus a bonus is healthy 🙂
Cheers,
Gera
citronetvanille
Hmmm what a light and fragrant stuffing! My garden is not as prolific as yours, I only got one zucchini! I am just a bad gardener!
penny aka jeroxie
This is such a good idea. I love edible bowls 🙂
Suzanne aka vivisue
A very big YUM to this great-looking recipe! Need as many zucchini recipes as possible this time of year. Can't wait to try this one! Beautiful, mouthwatering pics, as always!
Drick
just what these little boats needed – a fun fill trip with great flavor .. love the sound of this
Angie
These look so good, I haven't stuffed zucchini in so long, the last stuffing I used was a corn flakes mixture, LOL.
Butterfly
I love this dish, OMG it looks delicious. Thanks for sharing. I will be trying this!!!
whatsfordinneracrossstatelines
I love stuffed zucchini, I love the addition of the olives. I'm going to have to try this, I'm running out of zucchini ideas!
-Gina-
Cristie
Dara, What a wonderful zucchini dish you've come up with. I love that you can use it with or without meat, white or brown rice- so changable. My garden isn't giving as many zucchini as I had hoped, but surely I'll have a kind neighbor drop some by . . .
margaret @ vegetariancasserolequeen
Good idea for zucchini. No garden here, but I like to cook with store-bought zucchini in the summer-time. Thanks for sharing!
Shriya
Colorful and inviting dish. Look soo yummy and delicious!!!
Val
AMAZING!!!!
Lydia (The Perfect Pantry)
Any dish with olives, feta and mint works for me!
Tracy
I just made stuffed zucchini myself – I never knew what I was missing! I'll definitely have to try your version!
Michelle
Love the added olives in the stuffing!
Maria
I love the filling you used!
danasfoodforthought
This sounds like a great side dish… my grandmother makes a different type of stuffed zucchini that I absolutely love, so I'll have to try this one out, too!
Leslie Uhl
ALL the zucchini recipes sound delish! Works well as we have friends doing their best to harvest the nonstop zucchinis in their garden; they are happy to get rid of them!
Magic of Spice
Wow, such great flavors, and they look gorgeous 🙂
[email protected]
These look so delicious and healthy. Love the Greek stuffing!
Rachelle
Very tasty. I had trouble with soggy stuffed zucchini before but I followed your advice for salting and baked just 20 minutes and they were great! I added some fava beans and used oregano instead of basil. Lots of variations would work well in this recipe. Thanks from a fellow Canuck!