Rice And Peas Stuffed Zucchini


These rice and peas stuffed zucchini are a delicious meal with lots of veggies, rice, ham and cheese. Without ham it's also an amazing vegetarian meal.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Rice and peas stuffed zucchini
Veronique van Ohmydish

Made by Véronique

Published at 2019-10-10, this recipe is for 4 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

1 hour 4 people Main course
Rice and peas stuffed zucchini


(✓ Tip: click to check off)

  • 4 small zucchini, we've used round zucchini and patty pan squash for extra color
  • about 125 gram rice
  • 1/2 onion
  • 2 garlic cloves
  • about 100 gram peas
  • about 100 gram diced ham
  • pinch of saffron
  • few sprigs of thyme
  • vegetable stock cube
  • 50 gram feta cheese
  • olive oil
  • pepper and salt to taste
Rice and peas stuffed zucchini ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • medium-sized pan
  • sieve or colander
  • small bowl
  • large pan - optional with bowl that fits on top and a lid
  • oven
  • oven tray lined with parchment paper
  • medium-sized skillet
  • wooden spoon

Rice And Peas Stuffed Zucchini

1 hour 4 people Main course

View the original recipe via:

Preparation -- 30 minutes

Fill a medium-sized pan with water and a vegetable stock cube and bring to a boil. Cook the rice in the boiling water, the exact time depends on the type of rice you're using.

Use a bit of the boiling water to soak the saffron. Rinse the zucchini and remove the top, use a spoon to scoop out the inside. You can cook or steam the zucchini for about 10 minutes.

You can easily steam them by adding the cut side down in a colander, add water to the pan and put the colander and lid on the pan. If they're almost completely soft, they're done.

Meanwhile peel and finely chop the onion and garlic cloves.  

Rice and peas stuffed zucchini
Rice and peas stuffed zucchini

Finishing the rice and peas stuffed zucchini -- 30 minutes

Pre-heat the oven to 180 degrees celsius and line an oven tray with parchment paper. Heat a bit of olive oil in a skillet and sauté the onion and garlic for a few minutes.

Add ham cubes along with peas and thyme sprigs and sauté on low heat for a few minutes more. Drain the rice and add it along with saffron-water to the skillet and stir well.

Divide feta cheese into small cubes and stir it in as well. Season the rice filling and inside of the zucchinis with pepper and salt. Remove the thyme sprigs and add them to the oven tray to release even more flavour.

Divide the rice mixture over the zucchinis and drizzle the outside and tops of the zucchini with olive oil. Bake them in the oven for about 20 minutes, depending on the oven. Enjoy!

Rank this recipe!
0 votes