Round zucchini stuffed with rice is a charming and flavorful dish that’s perfect for a lunch with friends or a light summer dinner. Tender zucchini are filled with a savory rice mixture, cherry tomatoes, and gooey mozzarella, then baked until golden and bubbling.
Why Everyone Will Love This Recipe
These stuffed zucchinis are beautiful to serve, easy to prepare, and versatile enough to enjoy warm or at room temperature. The combination of tender vegetables, cheesy filling, and a hint of sweetness from the tomatoes makes them a crowd-pleaser.
What Are Round Zucchini Stuffed with Rice?
Stuffed vegetables are a traditional part of Mediterranean cuisine, with countless variations across Italy, Greece, and France. This version uses round zucchini as natural “bowls,” filled with a tomato-infused rice risotto and mozzarella for a creamy, satisfying finish.
Cooking Tips
- Choose zucchini of similar size so they cook evenly.
- Don’t skip pre-cooking the zucchini—it helps them stay tender but hold their shape.
- For a richer flavor, cook the rice in vegetable broth instead of water.
- Let the stuffed zucchini rest for 5 minutes before serving so the cheese sets slightly.
Frequently Asked Questions
Can I Use Long Zucchini Instead of Round?
Yes—just cut them in half lengthwise and scoop out the center.
Can I Make This Ahead of Time?
Yes—assemble and refrigerate before baking, then bake when ready to serve.
Can I Freeze Stuffed Zucchini?
They can be frozen after baking, but the texture may soften upon thawing.
What Cheese Can I Use Instead of Mozzarella?
Fontina, provolone, or cheddar all melt beautifully.
Is This Dish Vegetarian?
Yes, as long as you use vegetable broth or water to cook the rice.
How to Store
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
How to Freeze
Freeze fully cooled stuffed zucchini in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Ingredients
How to Make Round Zucchini Stuffed with Rice
Slice off the tops and scoop out the pulp. Reserve the pulp.
Bring a pot of salted water to a boil and cook the zucchini shells for 15 minutes. Drain and cool.
In a skillet, heat olive oil and sauté onion until translucent. Add the zucchini pulp and cook until softened. Stir in the rice and add water or broth, cooking for about 15 minutes until tender.
Mix in salt and chopped cherry tomatoes. Remove from heat.
Fill each zucchini halfway with rice mixture, add a layer of mozzarella, then fill to the top and add more mozzarella. Replace the zucchini tops.
Arrange in a baking dish and bake at 360°F (180°C) for 30 minutes.
Enjoy warm with a drizzle of olive oil if desired.
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