Greek Stuffed Zucchini with Rice, Kalamata Olives & Tomato Sauce
- 3/4 cup brown rice
- 1 1/2 cups water
- 3/4 tsp salt, divided
- 1 very large or 2 medium zucchini
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1/2 tsp red chile flakes (more or less depending on your heat tolerance)
- 8 fresh mint leaves, finely chopped
- 8 fresh basil leaves, finely sliced
- 1/4 cup crumbled feta cheese
- 1/3 cup finely chopped kalamata olives
- 2 cups tomato sauce
- 1/4 cup olive oil, divided
- 2 basil leaves, thinly sliced (for garnish)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh leaves (8)
- Basil, leaves (2)
- Mint, fresh leaves (8)
- Red chile flakes (1/2 tsp)
- Very large or 2 medium zucchini (1)
- Condiments
- Kalamata olives (1/3 cup)
- Tomato sauce (2 cups)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (5 tbsp)
- Salt (3/4 tsp)
- Pasta & Grains
- Brown rice (3/4 cup)
- Drinks
- Water (1 1/2 cups)
- Dairy
- Feta cheese (1/4 cup)
Preparation
Read recipe preparation on cookincanuck.com
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Published August 23, 2010 (2 years ago).
4 people saved this recipe.
