Zucchini gemista (rice-stuffed zucchini)

Name: Rice-stuffed zucchini (zucchini gemista) recipe
Yield: 12
Ingredients: 250g fresh roma tomatoes, chopped; 250g rice; 1/2 bunch dill, finely chopped; 1/4 bunch flat-leaf parsley, finely chopped; 2 eschalots, finely chopped; 6 garlic cloves, crushed; 40.00 ml pomegranate molasses; 60ml olive oil; 20.00 ml salt flakes; 12 Lebanese (grey) zucchini; 400g bottle passata; 20.00 ml coriander; 20.00 ml cumin seeds; 2 tsp allspice; 2 tsp black peppercorns; 1 cinnamon quill

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Zucchini gemista (rice-stuffed zucchini) — Alan Jensen

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by delicious. team

delicious. team

Feb 19, 2025

“Plump Lebanese zucchini are filled with a mixture of rice, herbs, tomatoes and dry spices. Everything is braised gently in the oven till it breaks apart with a spoon. Greek yoghurt is a lovely optional addition to plating this dish, to round out the mouthful and provide some fat and acidity.” - Ozge Kalvo, head chef, Olympus.

Recipe note: You’ll need a large deep baking dish in which the zucchini fit snugly in a single layer. A piping bag is useful here, but not necessary.

250g fresh roma tomatoes, chopped
1 1/4 cups (250g) medium grain rice, washed, drained
1/2 bunch dill, finely chopped
1/4 bunch flat-leaf parsley, finely chopped
2 eschalots, finely chopped
6 garlic cloves, crushed
2 tbs pomegranate molasses
1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
1 tbs salt flakes
12 Lebanese (grey) zucchini
400g bottle passata

Spice mix

1 tbs coriander
1 tbs cumin seeds
2 tsp allspice
2 tsp black peppercorns
1 cinnamon quill

Method

1.

For the spice mix, place all the ingredients in a spice grinder (or use a mortar and pestle) and whiz to a fine powder.
2.

Whiz the tomato in a blender until a puree. Transfer to a large bowl with the rice, herbs, eschalot, garlic, molasses, oil, spice mix and salt and stir until well combined. Transfer to a piping bag, if using. Remove tops from zucchini with a knife, then using an apple corer or teaspoon, hollow out the insides of zucchini. Pipe or spoon rice mixture into the hollowed-out zucchini.
3.

Preheat oven to 190°C/170°C fan-forced.
4.

Choose a large deep baking dish in which the zucchini fit snugly in a single layer. Pour in the passata and arrange the stuffed zucchini on top (the sauce should come to halfway up the zucchini). Cover tray with baking paper, then two layers of foil. Bake for 1 hour 10 minutes, or until rice is cooked and zucchini are tender (poke one with a fork to test; it should offer no resistance). Discard foil and baking paper and switch oven to grill on high. Grill zucchini for 5-6 minutes, until well charred. Set aside to cool.
5.

Serve hot, warm or at room temperature with a little sauce from the baking dish and a drizzle of extra oil.