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.
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.
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.
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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Stuffed Zucchini with Rice
Stuffed Zucchini with Rice
- 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
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
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
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
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
Crack the eggs into a bowl, add the chopped parsley and season with sea salt & black pepper, whisk together
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
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
Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
After 8 to 10 minutes and the eggs are just cooked through, remove from the oven, serve warm or at room temperature, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.