Gemista me kolokithia – Greek stuffed zucchini with rice and herbs Recipe
Gemista me kolokithia is a summer version of Greek stuffed vegetables, this time with zucchini in the spotlight. They’re filled with rice, tomatoes and herbs, then baked until soft and lightly browned around the edges. It’s a light yet filling dish that Greeks often eat for lunch on hot days – it also tastes great cold.
This Greek-style stuffed zucchini is light yet satisfying, full of fresh herbs and tomatoes, and tastes just as good at room temperature as it does hot – ideal for summer days when you don’t want heavy food.
Chef's tips
Don’t overcook the rice in the pan – it should still be slightly firm, as it will finish cooking in the oven. If your tomatoes are very juicy, you may need a little less water in the filling; if they’re dry, add a splash more so the rice can absorb enough liquid.
How to serve
Serve the stuffed zucchini with a wedge of lemon, a drizzle of good olive oil and a side of crisp salad. They also pair well with tzatziki, crusty bread or a simple Greek salad with feta and olives.
Ingredients
- zucchini medium-sized, straight, ideally of similar length - 6 piece
- rice short-grain or risotto rice - 150 g
- tomatoes ripe, grated on a box grater or finely chopped - 3 piece
- onion finely chopped - 1 piece
- garlic finely chopped - 2 cloves
- parsley finely chopped - 3 tablespoons
- fresh mint chopped, optional - 2 tablespoons
- dill chopped, optional - 2 tablespoons
- olive oil for the filling and for drizzling - 80 ml
- water for baking - 200 ml
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a large baking dish with olive oil.
- Wash the zucchini and trim the ends. Cut them in half lengthwise. Scoop out the centers with a teaspoon, leaving walls about 0.5 cm thick so you get “boats”. Place the scooped-out flesh in a bowl and chop it finely.
- Heat half of the olive oil in a large frying pan. Add the onion and cook for 4–5 minutes over medium heat, until softened and slightly translucent. Add the garlic and cook for 1 more minute, stirring.
- Add the chopped zucchini flesh and cook for 5–7 minutes, until it releases its liquid and some of it evaporates. Add the rice, stir and cook for 2 minutes, until every grain is coated in fat.
- Add the grated or finely chopped tomatoes, 1 teaspoon of salt and some pepper. Pour in about 100 ml of water, stir and cook over low heat for 8–10 minutes, until the rice absorbs most of the liquid but is still slightly firm in the center.
- Remove the pan from the heat, add the parsley, mint and dill. Pour in the remaining olive oil and mix. Taste the filling and adjust with more salt and pepper if needed – the flavor should be slightly more intense, as it will mellow during baking.
- Arrange the zucchini boats in the baking dish. Fill them with the rice mixture, pressing it down gently with a spoon, but not all the way to the top – leave about 0.5 cm, as the rice will swell a little more.
- Pour the remaining 100 ml of water into the bottom of the dish. Cover the dish with aluminum foil (shiny side facing in) and bake for 35 minutes.
- After this time, remove the foil and bake for another 15–20 minutes, until the zucchini are tender and the top of the filling is lightly browned. If there is still a lot of liquid in the dish, you can switch on the fan setting or increase the temperature to 200°C for the last 5 minutes.
- Serve warm or at room temperature, drizzled with a little olive oil and lemon juice, if you like.
Storage
Faszerowane cukinie przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku pod przykryciem, podlewając odrobiną wody lub bulionu. Możesz je też zamrozić, ale po rozmrożeniu cukinia będzie bardziej miękka.
