Do you cook zucchini before stuffing?

No, you don't need to cook zucchini before stuffing. The zucchini should become tender in the amount of time it takes for the filling to cook in the oven.

How to get moisture out of zucchini before cooking?

You can get some of the moisture out of zucchini before cooking by squeezing the zucchini flesh in a kitchen towel and wringing it so that the liquid is removed.

How to drain zucchini without cheesecloth?

You can drain water from zucchini by placing it in a clean kitchen towel and squeezing instead of using cheesecloth.

What's the best way to avoid soggy zucchini?

Drain the scooped flesh in a towel, try not to overbake the zucchini, and crisp it under the broiler before serving.

Rice Stuffed Zucchini

Name: Rice Stuffed Zucchini
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchini (about 10–12 inches long); 1 small onion; 1 small bell pepper; a small bunch of basil (1/3 cup chopped); a small bunch of parsley (about 1/3 cup chopped); 2 garlic cloves; 1 lemon; 2 tablespoons olive oil, divided; 1 1/2 cups cooked rice; 1 cup tomato sauce or crushed tomatoes; 2 eggs, beaten; 1/2 cup crumbled feta; ¾ teaspoon kosher salt, divided; ½ teaspoon black pepper; ⅓ cup toasted pepitas or pine nuts; 1/4 cup grated Parmesan

Description

A rice stuffed zucchini recipe that makes a fresh, Mediterranean‑inspired dinner with herby rice, tomatoes, and Parmesan. Easy, vegetarian, and perfect for summer dinners.

Ingredients

Units Scale

2 medium zucchini (about 10-12 inches long)
1 small onion
1 small bell pepper
a small bunch of basil (1/3 cup chopped)
a small bunch of parsley (about 1/3 cup chopped)
2 garlic cloves
1 lemon
2 tablespoons olive oil, divided
1 1/2 cups cooked rice
1 cup tomato sauce or crushed tomatoes
2 eggs, beaten
1/2 cup crumbled feta
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/3 cup toasted pepitas or pine nuts
1/4 cup grated Parmesan

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Instructions

Prep the zucchini. Heat oven to 400°F. Halve the two zucchini lengthwise and scoop out the center flesh, leaving sturdy shells. Place shells cut side up on a baking sheet. Squeeze the flesh through a clean kitchen towel to remove excess water.
Prep the ingredients. Chop the onion, bell pepper, basil, and parsley. Mince the garlic. Zest and juice the lemon.
Cook the aromatics. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
Make the filling. In a large bowl, combine sautéed veggies, drained zucchini flesh, cooked rice, crushed tomatoes, eggs, feta cheese, ½ teaspoon salt, and black pepper.
Mix the herbs. In a small bowl, stir together lemon zest and juice, basil, parsley, pepitas, and remaining ¼ teaspoon salt. Stir half of this mixture into the rice filling and set aside the remainder for now.
Stuff and bake. Spoon the filling into each zucchini half, packing gently. Bake 25–30 minutes, until zucchini are tender. Take the zucchini out of the oven, sprinkle with the Parmesan and drizzle over the remaining tablespoon of olive oil. Place under the broiler and cook until golden, about 2–3 minutes.
Finish and serve. Spoon the remaining herb and pepita mixture over the baked zucchini and serve.

Notes

Try not to use giant zucchini for this recipe. Save those for bread or muffins. If your zucchini is too big, you may not have enough filling, and it'll take longer to cook.

If there is leftover filling, reheat and serve on the side or save for another use.

You can make the filling up to a day ahead and store it in the fridge until ready.

Prep Time: 30
Cook Time: 25
Category: Dinner
Method: Roasting
Cuisine: Mediterranean