Spain on a Fork > All Recipes > Main Dishes > Stuffed Zucchini with Rice | IRRESISTIBLY Delicious & Easy to Make
All Recipes, Main Dishes / May 1, 2023

Stuffed Zucchini with Rice | IRRESISTIBLY Delicious & Easy to Make

With zucchini season around the corner, now is the time to start making some delicious recipes featuring this incredible fruit. With that being said, in this post we´re making the most flavorful Stuffed Zucchini with Rice. This is known in Spain as Calabacin Relleno de Arroz y Verduras.

Stuffed Zucchini with Rice
Not only are these stuffed zucchinis filled with flavors, but they´re very easy to make and all done in about 45 minutes. Serve them as a main course or even as a side dish, next to some grilled fish and a bottle of Spanish wine.

Stuffed Zucchini with Rice
For the rice I used long grain rice. But you can use any rice you like. Just make sure to check the package instructions on the rice you are using. That way you get your liquid to rice ratios right on the money.

Stuffed Zucchini with Rice

TIPS & TRICKS to Make this Recipe: You can serve these stuffed zucchinis warm, at room temperature or even chilled. They will hold for up to 5 days in the fridge in an air-tight container.

Stuffed Zucchini with Rice

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Stuffed Zucchini with Rice

Stuffed Zucchini with Rice

Course Main Course
Cuisine Spanish
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6
Calories 216 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 3 zucchini
  • 1 small onion
  • 1 red bell pepper
  • 4 cloves garlic
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 2 tomatoes
  • 2 cups vegetable broth 480 ml
  • 1/4 tsp saffron threads .17 grams
  • 1 cup long grain rice 180 grams
  • 2 eggs
  • 2 tbsp chopped fresh parsley 8 grams
  • pinch sea salt
  • dash black pepper


  1. Cut off 1/2 inch (1.25 cm) from the ends of each zucchini, then cut each one in half lengthwise, using a spoon remove the pulp, making sure to leave a border all around, season the inside of the zucchinis with sea salt and place them cut side down on a wire rack with paper towels underneath

  2. Meanwhile, heat a large fry pan with a medium heat and add in the olive oil, after a couple of minutes add in the onion finely chopped, the red bell pepper finely chopped, the garlic roughly chopped and the pulp from the zucchini finely chopped (make sure to add the pulp into a fine sieve beforehand and remove any excess water), mix the vegetables continuously with the olive oil

  3. After 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix and simmer for 3 to 4 minutes or until slightly thickened, then add in the broth and the saffron, raise to a high heat, when it comes to a boil add in the rice (rinsed beforehand), mix together, then place a lid on the pan and lower to a low medium heat

  4. Meanwhile, pat each zucchini dry, to remove any excess water that was extracted from the salt, then place them over a baking pan cut side up

  5. Crack the eggs into a bowl, add the chopped parsley and season with sea salt & black pepper, whisk together

  6. After about 15 minutes and there is virtually no broth left in the pan, remove from the heat, using a fork gently fluff the rice

  7. Stuff the rice into the zucchinis, making sure to leave a little border on top, then add spoonfuls of the egg wash over each stuffed zucchini

  8. Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  9. After 8 to 10 minutes and the eggs are just cooked through, remove from the oven, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Saffron and Spanish Paprika I used to make this Recipe

Nutrition Facts
Stuffed Zucchini with Rice
Amount Per Serving
Calories 216 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 55mg18%
Sodium 348mg15%
Potassium 487mg14%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 6g7%
Protein 6g12%
Vitamin A 1599IU32%
Vitamin C 52mg63%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Aditi

    This recipe turned out delicious! My husband is usually picky but he loved it and finished the plate. I found that the zucchinis we get here in Canada are a bit small so I have a lot of the rice stuffing left over. What do you recommend I do with it? How long will it stay for in the fridge?

    25 . May . 2023
    • Spain on a Fork

      You can just serve the rice as a side dish, it will hold for up 5 days in the fridge 🙂 Much love

      25 . May . 2023
  2. Ramya

    Cant wait to make this soon for me can i skip red bell pepper i never had stuffed zucchini with rice and vegetables before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    01 . May . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      02 . May . 2023

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