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Zucchini stuffed with rice


4-5 medium-sized zucchini with their flesh scooped out,

The inner filling of the zucchini, chopped and divided into 2 parts,

1  cup of basmati rice after soaking for several hours.

1  thinly chopped onion (optional),

1  teaspoon of turmeric,

2  tbsps of coconut oil,

1 tomato,

a pinch of sea/Himalayan salt,

1  teaspoon of cinnamon powder.


Peel the zucchini and cut it into 2 halves.

Fry half of the onion over low heat until it is caramelized and softened, add one part of the zucchini flesh, and continue frying while mixing.

Soak and wash the rice. Boil it for about 5 minutes, take off the heat and mix in

fried onion, zucchini flesh, and spices. Fill the zucchini halves with the mixture.

Sauce: chop thinly the tomato and the other half of the onion and mix them with the second part of the zucchini flesh, cinnamon, salt, and turmeric. Steam in a high pot for about five minutes.

Put the stuffed zucchini into the sauce.

Cook the stuffed zucchini until the rice is soft and ready and the sauce thickens.

Zucchini stuffed with rice
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