Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Stuffed Zucchini With Middle Eastern and Sicilian Flavors [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These are stuffed with a filling of cooked rice, caramelized onions, currants and parsley, cooked in a tomato, olive oil, lemon and water broth that is reminiscent of stuffed vine leaves, and dressed with pomegranate molasses, parsley and pistachios. They are really truly delicious. Unctuous, soft, sweet, salty, lemony and tart.

Stuffed Zucchini With Middle Eastern and Sicilian Flavors [Vegan, Gluten-Free]



Cook Time



  • 6 small zucchini (I used the small, fat lebanese zucchini)
  • 1 cup cooked rice (I used a mix of long grain and wild rice)
  • 2 tablespoons currants soaked in a spoonful of balsamic vinegar
  • 1 onion chopped and fried in oil until sweet and caramelised
  • 1 large tomato diced
  • 1 tablespoon olive oil
  • salt
  • ½ cup tomato juice or puree
  • juice of one lemon and the zest of half a lemon
  • parsley
  • pomegranate molasses
  • chopped pistachios


  1. Mix the rice with the currants and caramelised onions
  2. Split the zucchini lengthwise and scoop out the centers with a teaspoon and arrange in a single layer in a baking dish with the hollowed out sides facing up.
  3. Fill with the rice mixture.
  4. Scatter the diced tomato across the top and sprinkle with salt.
  5. Mix the lemon juice, zest, tomato puree, olive oil and a cup of water and pour carefully into the baking dish. Do not pour on top of the rice mix.
  6. Drizzle with some extra olive oil.
  7. Bake covered for 50 minutes at 400 degrees.
  8. Remove from the oven and spoon the liquid over the rice filling.
  9. Bake uncovered for a further 10 minutes.
  10. Remove from the oven, spoon the remaining liquid over the rice filling again.
  11. Allow to come to room temperature and scatter with parsley and chopped pistachios and drizzle some pomegranate molasses over the top.





I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two adorable grandchildren, a cat, Patsy and a dog, Jessie. I might be late to becoming a vegan in my fifties, but I am proof it is never too late to start. I LOVE food, repeat LOVE food, from comfort food to fine dining. I also care about the planet, and eating meat has such a huge environmental impact.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

King Oyster Scallops With Lemon Cashew Cream Sauce [Vegan, Gluten-Free]

Matcha Zebra Cheesecake [Vegan, Grain-Free]

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Warm Broccolini and Shiitake Baby Kale Salad

Apple Spice Rolls [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Stuffed Zucchini With Middle Eastern and Sicilian Flavors [Vegan, Gluten-Free]”

Click to add comment
Monica Gilbert
3 Years Ago

I\'m in the process of making this. I used a special blend of mountain rice (Australian brand) - long grain brown and variegated rice, and I\'ve just put the pan in the oven, duly covered. What I\'m blown away with is just the taste of currants marinated in balsamic vinegar mixed with the rice and caramelised onions. Incredible. I could have sat down and eaten a bowl of just that. In fact I just might!!



Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×