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Greek Stuffed Zucchini


Greek is not my favourite ethnic food, but there seems to be a big community here in Halifax. In early July there is the Greek Fest down the road from us at the Greek Orthodox Church. I have not been there, but I do go to a Greek corner store to get my kalamata olives & Greek olive oil. Yesterday we were in a different part of town and decided to go to Cousins Restaurant. I decided to have the Greek combo plate, because I couldn’t make up my mind whether to have the moussaka or the souvlaki, so have both with a stuffed green pepper & salad … um good.



Cousins Restaurant - Halifax, NS
Cousins Restaurant, corner of Robie & Lady Hammond, Halifax, NS

I am including a Greek dish that I have main many times and is very good. It may be a bit late in the season to get big zucchini, but hey, keep it in mind for next year … when your neighbour gives you those huge courgettes.



The ingredients are ;

  • 4 pounds medium to large zucchini
  • 1 1/4 pounds fresh tomatoes, chopped (or use canned)
  • 5 cloves garlic, chopped
  • 1 large onion, chopped
  • 3/4 cup parsley, chopped
  • Sea salt and freshly-ground black pepper
  • 3 cups cooked brown rice – (i always use white basmati)
  • ½ cup grated cheese – (your choice)
  • 1 tsp salt
  • ½ tsp sugar
  • 2 tbsp currants or sultanas, or not if you don’t like them
  • 3/4 cup ground almonds
  • 1/4 cup pine nuts

    Technique:

    1. Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of oil, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated.
    2. When cool, add cheese, currants, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.
    3. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven.
    4. May be served hot or cold.

      Serves 6.

      Enjoy!!!


  1. Written by Mum    24 December 2009, 15:00    #

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