Baked Stuffed Tomatoes and Zucchini : Easy Mediterranean Dinner

Baked stuffed tomatoes and zucchini are colorful, comforting, and full of Mediterranean flavor.

The vegetables soften in the oven while the filling absorbs their juices.

This version uses rice, herbs, and vegetables for a simple family-style dish.

Ingredients for 4 servings

• 4 large tomatoes
• 3 round zucchini or 2 medium zucchini
• 160 g cooked rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 80 g grated cheese
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 150 ml tomato sauce

Prepare the vegetables

Preheat the oven to 190°C. Cut the tops from the tomatoes and zucchini. Hollow them carefully, keeping the shells firm enough to hold the filling.

Make the filling

Chop the removed vegetable flesh. Cook onion and garlic in olive oil for 3 minutes, then add the chopped flesh and cook until softened.

Mix with cooked rice, cheese, parsley, oregano, salt, and pepper.

Fill and bake

Spoon the filling into the vegetables. Place them in a baking dish with tomato sauce at the bottom. Cover loosely and bake for 35 to 40 minutes, until tender.

Conclusion

Baked stuffed tomatoes and zucchini are easy to adapt and ideal for a warm oven meal. The key is tender vegetables and a moist, well-seasoned filling.