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+ servings

Greek Stuffed Zucchini with Kalamata Olives + Goat Cheese + Tomato Sauce


  • 1 ¼ cup wild rice
  • 2 ½ cups chicken broth (or water)
  • 2 tsp sea salt, divided
  • 4 large zucchini
  • 2 Tbsp olive oil
  • 6 cloves garlic, minced
  • 1 tsp red chili flakes (more or less, depending on your heat tolerance)
  • 20 fresh mint leaves, finely chopped
  • 20 basil leaves, finely sliced
  • 8 oz crumbled goat cheese (the original called for feta)
  • 2 cups kalamata olives, finely chopped
  • ¾ cup black beans
  • 2 cups tomato sauce (or one jar pre-made)
  • ¼ cup olive oil, divided

  • Garnish
  • basil leaves thinly sliced
  • shredded Parmesan


  • In a medium-sized saucepan, combine the rice, water, and ½ tsp sea salt.
  • Bring to a boil, cover, reduce the heat to low, and cook until all of the water has been absorbed (~ 45 minutes)
  • Fluff the rice and set aside.
  • Preheat the oven to 375° F
  • Cut the zucchini in half lengthwise.
  • Using a small spoon, scoop out and reserve the zucchini flesh, leaving ~ ½" of the zucchini on all sides
  • Finely chop the zucchini flesh and place it in a medium bowl. Stir in ¼ tsp sea salt and let stand 15 minutes to release moisture.
  • Spoon the zucchini flesh into a double layer of paper towels and squeeze to release the liquid
  • Sprinkle the zucchini shells with a pinch of sea salt each. Let stand for 15 minutes to release the moisture.
  • Using a paper towel, blot out the moisture
  • Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the garlic an saute for 30 seconds.
  • Add the zucchini flesh and red chili flakes and cook, stirring, until the zucchini just begins to soften (~ 3-4 minutes)
  • Remove from heat and stir in 1 cup cooked rice, mint, basil, goat cheese, and kalamata olives.
  • Divide the rice mixture evenly amongst the zucchini shells
  • Spread the tomato sauce evenly over the bottom of a 9x13" glass baking dish.
  • Arrange the stuffed zucchini over the tomato sauce.
  • Brush the cut portions of each zucchini shell with ½ tsp olive oil
  • Drizzle ½ tsp olive oil evenly over the filling of each zucchini.
  • Bake until the zucchini shells are just tender when pierced with a form (~45 minutes)
  • Remove from the oven
  • Plate the stuffed zucchini and evenly scoop the tomato sauce across the portions.
  • Thinly slice the basil leaves and garnish the stuffed zucchini