Kolokithakia Yemista (greek-style Stuffed Zucchini)
Kolokithakia Yemista, or Greek-style Stuffed Zucchini, is a delicious and nutritious dish that is popular in Greek cuisine. This recipe combines the flavors of zucchini, tomatoes, and aromatic herbs for a satisfying meal.
Ingredients
- 4 medium zucchinis
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the zucchinis and scoop out the flesh, leaving a 1/4-inch border. Chop the scooped-out flesh and set aside.
- In a large bowl, combine the cooked rice, chopped onion, diced tomatoes, chopped parsley, chopped dill, and the chopped zucchini flesh. Drizzle with olive oil and season with salt and pepper. Mix well.
- Stuff the zucchinis with the rice mixture and place them in a baking dish. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the zucchinis are tender and the filling is heated through.
- Serve the stuffed zucchinis hot, garnished with additional fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 12g
- Fat
- 10g
Supplies
Baking dish Foil
Tools
Knife Cutting board Large bowl
Serving suggestions
Serve the Kolokithakia Yemista with a side of Greek salad and crusty bread for a complete meal.
Tips & tricks
For a vegan version, you can omit the feta cheese and use a dairy-free alternative.
Cost
$10