Vegetarian stuffed zucchini with feta and rice
by Tavolino
This simple oven dish combines zucchini halves filled with savory rice, feta, and an aromatic tomato sauce, refined with fresh herbs and topped with cheese and almonds.
Ingredients
- Zucchini 2-3 medium
- Long-grain rice (parboiled) 200 g
- Salt to taste
- Olive oil 3 tbsp
- Onion 1 medium
- Garlic cloves 2
- Tomato paste 2 tbsp
- Black pepper to taste
- Cayenne pepper to taste
- Lemon juice 1 tbsp
- Zest of an organic lemon 1 tsp
- Sun-dried tomatoes 4-6 pieces
- Fresh oregano 1 handful
- Fresh parsley 1 handful
- Fresh mint 1 handful
- Feta 150 g
- Grated Emmental cheese 80 g
- Slivered almonds 2 tbsp
- Cherry tomatoes 250 g
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat.
- 2
Cook 200 g long-grain rice in salted water for approx. 10 minutes, then drain.
- 3
Wash the 2-3 medium zucchini, halve them lengthwise, and carefully scoop out the inside with a spoon.
- 4
Finely chop the zucchini insides.
- 5
Finely dice 1 medium onion and 2 garlic cloves.
- 6
Heat 3 tbsp olive oil in a pan and sauté the onion and garlic until translucent.
- 7
Add the chopped zucchini insides and 2 tbsp tomato paste to the onions and sauté briefly.
- 8
Cut 4-6 sun-dried tomatoes into strips and mix them into the pan mixture along with the rice.
- 9
Season the mixture with salt, pepper, cayenne pepper, 1 tbsp lemon juice, and 1 tsp lemon zest.
- 10
Finely chop a handful each of fresh oregano, parsley, and mint and stir them in.
- 11
Crumble 150 g feta and fold it into the rice and vegetable mixture.
- 12
Place the zucchini halves in a baking dish and fill them with the rice and feta mixture.
- 13
Halve 250 g cherry tomatoes and distribute them around the zucchini in the dish.
- 14
Sprinkle with 80 g grated Emmental cheese and 2 tbsp slivered almonds.
- 15
Bake the zucchini in the oven for approx. 20-25 minutes until the cheese is golden brown.