Rice-and-Dill-Stuffed Zucchini

Baking the zucchini with the optional brined grape leaves will give the dish a tangy flavor.

Plus: More Vegetable Recipes and Tips

  • Active:
  • Total Time:
  • Servings: 4 MAIN-COURSE SERVINGS
KEY: Spring, Summer, Well-Being, Roasting, Greek, Beans, Grains & Legumes, Healthy, Make Ahead

Related Video

More Videos
Why Chef Magnus Nilsson Created The Nordic Cookbook

Ingredients

  • 1/2 cup medium-grain rice, such as Spanish or arborio
  • 2 cups warm water
  • 6 medium zucchini (about 2 1/4 pounds total), ends trimmed
  • 1/4 cup extra-virgin olive oil
  • 1 large sweet onion, coarsely chopped
  • 1 medium fennel bulb, cored and coarsely chopped
  • 1 teaspoon Aleppo pepper (see Note) or pinch of crushed red pepper
  • 1 cup drained canned diced tomatoes
  • 1/3 cup roasted, salted almonds, finely chopped (1 1/2 ounces)
  • 1/4 cup finely chopped dill
  • 1/4 cup finely chopped parsley
  • 1 tablespoon finely chopped mint
  • Salt and freshly ground pepper
  • 12 brined grape leaves (optional), drained and rinsed
  • 1/2 cup chicken stock

How to make this recipe

  1. Preheat the oven to 375°. In a medium bowl, soak the rice in the warm water for 20 minutes; drain. Cut each zucchini in half crosswise, making 12 cylinders about 4 inches long. Using a melon baller or small spoon, scoop out the flesh to form cups with a 1/4-inch-thick shell. Coarsely chop the flesh and reserve 3/4 cup. Save the remaining flesh for another use.
  2. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion, fennel and reserved 3/4 cup chopped zucchini and cook over moderately high heat, stirring occasionally, until lightly browned, about 10 minutes. Add the Aleppo pepper and cook for 1 minute. Stir in half of the tomatoes, the drained rice, almonds, dill, parsley, mint and 1 1/2 teaspoons of salt and season with pepper.
  3. Using a small spoon, fill the zucchini cups with the rice mixture, mounding it. Transfer the cups to a small cast-iron casserole or large saucepan. Tuck the grape leaves in between the zucchini cups to keep them upright. Spoon the remaining tomatoes on top and pour the stock all around. Drizzle with the remaining 2 tablespoons of olive oil.
  4. Cover and bake for 1 hour and 5 minutes, or until the zucchini and rice are tender. Let the zucchini cool for 15 minutes and discard the grape leaves. Serve the stuffed zucchini warm or at room temperature.

Make Ahead

The cooked stuffed zucchini can be refrigerated for up to 2 days.

Notes

Aleppo pepper is a mildly hot, coarsely ground red chile with a complex, fruity flavor. It can be mail-ordered from Penzeys Spices (800-741-7787 or penzeys.com).

One Serving 366 cal, 20.9 gm fat, 2.6 gm saturated fat, 40 gm carb, 8.5 gm fiber.

Contributed By Photo © Frances Janisch Published May 2004

Related Video

More Videos
Why Chef Magnus Nilsson Created The Nordic Cookbook




467794 recipes/rice-and-dill-stuffed-zucchini 2013-12-06 Aglaia Kremezi spring|summer|well-being|roasting|greek|beans-grains-and-legumes|4|healthy|make-ahead may-2004,aglaia kremezi,brined grape leaves,stuffed zucchini,stuffed vegetables,vegetarian main course,rice and dill stuffed zucchini recipes,rice-and-dill-stuffed-zucchini 467794
Close