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  • Prep Time
    30 mins
  • Cook Time
    45 mins
  • Serving
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Zucchini (or courgette) is such a versatile vegetable, although, botanically, zucchini is actually a fruit!  It can be cooked in so many ways that are both savory and sweet.  Therefore, no wonder it is unbelievably delicious in cakes, since it IS a fruit, after all!

A favorite way to cook zucchini is to stuff them.  Our traditional Maltese zucchini are stuffed with a meat mixture and then baked on a bed of sliced potatoes but we normally use the round zucchini, more like a  squash or marrow.

The elongated zucchini in this recipe, instead, are stuffed with vegetables and rice and would be perfect fare for vegetarians and also possibly for vegans if you omit the cheese.



    Step 1

    Preheat oven to 160C.

    Step 2

    If you do not have the rice mix available you can just use brown rice. Or you could also mix your own. Boil the rice mix, until very al dente. It should still have a little bite to it.

    Step 3

    In a large pan saute the onion, celery, pepper, and garlic. Cook over medium heat in a little olive oil, until vegetables are just tender. Add the quartered tomatoes and herbs and cook for a another couple minutes. Dissolve a teaspoon of vegetable stock in half a cup of water and stir into the vegetables. Season with salt and pepper and chilli if using. Remove from the heat. Add the drained rice together with the sweetcorn and the chopped black olives. Stir in the grated Parmesan Cheese.

    Step 4

    Stuff the zucchini boats and place in a baking dish. Sprinkle the tops with the pine nuts. Pour in some water in the baking dish to come up to just a 1/4 of the zucchini. Drizzle the top with a little olive oil and bake for about 30 minutes. Garnish with fresh basil before serving.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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