Greek Stuffed Zucchinis

Yield: Serves 2 – 3

This stuffed zucchini main course recipe is a quick and easy meal idea. You can add chorizo to the recipe for more deliciousness!

Photo by Natalie Findlay


4 zucchini, cut in half lengthwise

250 g cooked rice

1 small onion, chopped small

2 cloves garlic, chopped small

80 g sweet picante peppers (like pepadew), roughly chopped

60 g olives, pitted and roughly chopped (your favourite kind)

60 g sundried tomatoes, roughly chopped

½ tsp oregano

½ tsp thyme

2 cups (500 mL) stock

60 g feta, crumbled

To Taste salt and pepper parsley, chopped fine to garnish

1 lemon, zested


  1. Preheat oven to 350º F.
  2. Place cooked rice in a medium bowl.
  3. Set a sauté pan on medium heat with a dash of olive oil. Add the chopped onions and cook, stirring occasionally for 5 minutes. Add the garlic and continue cooking another 5 minutes. Remove from heat and add to rice.
  4. Add peppers and olives to the rice and stir to combine. Add the oregano, thyme, salt and pepper, adjust seasoning to taste.
  5. Place the hollowed-out zucchini in a baking dish, and top with the rice mixture. Pour the stock into the pan (not on the zucchini), and cover the dish with foil. Bake for 40 minutes.
  6. Remove the foil and add the feta. Place back into the oven and turn the oven to broil for a few minutes until the feta starts to change colour.
  7. Remove and garnish the stuffed zucchinis with chopped parsley and grated lemon zest as desired. Serve using a long spatula, as zucchini will have become softer and not as sturdy.

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