Greek Stuffed Zucchini With Rice

Stuffed zucchini with rice is one of our favorite Greek recipes and we often prepare it during the summer!

It is a very easy and delicious summer vegan dish that satisfies everyone and an excellent option for every occasion. You can enjoy it for your lunch break at the office, at your picnic or on the beach.

It pairs very nicely with lemon and you can enjoy it hot or cold.

In short, it is an amazing plant-based meal you’ll absolutely love!

Prepare it and enjoy it!

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!

Greek Stuffed Zucchini With Rice

Pelagia & Mary – Greek Appetite
An easy and delicious summer vegan dish
Prep Time 14 minutes
Cook Time 1 hour
Total Time 1 hour 14 minutes
Course Main Course
Cuisine greek
Servings 2 people


  • 4 medium zucchini
  • 1 large onion chopped
  • 2-3 green onions chopped
  • 125 gr rice
  • 2 cups water
  • 125 ml olive oil
  • ½ bunch of parsley chopped
  • ½ bunch of dill chopped
  • 5 mint leaves chopped
  • oregano
  • salt
  • pepper
  • lemon


  • Wash the zucchini very well (don’t peel their skin off) and cut them in half to fit in the pot and cook better. Cut their ends off.
  • Remove with a spoon (or with the appropriate tool if you have) the inside of the zucchini, chop it and put it in a bowl.
  • In that bowl add the onions, rice, herbs, 3 tbsp olive oil, salt and pepper, and mix well.
  • Fill the zucchini with this mix and carefully place them in the pot, where you have added 2 tbsp olive oil. Fill the pot halfway with water (2 cups water).
  • Cook with the lid closed on low heat for about 1 hour and just before the end add a little extra oil (50ml). During cooking, check regularly if there is enough water.
  • Serve with plenty of lemon.


Keyword greek, legumes, rice, traditional, vegan, zucchini

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!