What's the best way to scoop out the zucchini?

To scoop out the zucchini insides, cut each zucchini in half lengthwise, then use a spoon to carefully remove the pulp, leaving a sturdy shell for stuffing.

Can I adjust the vegetables in the chunky sauce?

The chunky vegetable sauce uses eggplant, red pepper, onion, and garlic, but you could experiment with other firm vegetables like mushrooms or bell peppers if desired, ensuring they are cut into small pieces.

Is this recipe naturally gluten-free?

Yes, this recipe is naturally gluten-free as it uses rice as the grain and no gluten-containing ingredients in the vegetable sauce or preparation.

Can I prepare the filling ahead of time?

You can cook the rice and prepare the chunky vegetable sauce a day in advance. Store them separately in the refrigerator, then combine and stuff the zucchini just before baking.

How should I store leftover stuffed zucchini?

Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Stuffed Zucchini With Rice and Chunky Vegetable Sauce
[Vegan, Gluten-Free]

YC By: Yana Chistyakova

Author Bio

Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention... Read More

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Baked zucchini halves, generously filled with white rice and a chunky red and purple vegetable sauce, garnished with fresh oregano, on a white plate.

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Stuffed Zucchini With Rice and Chunky Vegetable Sauce [Vegan, Gluten-Free]

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Think zucchini is only good for zoodles? Think again. These zucchini are stuffed with rice and topped with a savory, chunky vegetable sauce made from zucchini, eggplant, bell peppers, and tomatoes. It's a humble meal that doesn't skimp on flavor.

Ingredients You Need for Stuffed Zucchini With Rice and Chunky Vegetable Sauce [Vegan, Gluten-Free]

4 zucchini
1 eggplant
1 red pepper
1 cup crushed tomatoes
1 onion
2 garlic cloves
1 cup cooked rice
Olive oil, as needed
Oregano
Salt and pepper, to taste

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How to Prepare Stuffed Zucchini With Rice and Chunky Vegetable Sauce [Vegan, Gluten-Free]

Cook the rice according to package instructions.
Cut the zucchini in half, lengthwise and scoop out the insides with a spoon.
Cut the zucchini insides, eggplant, peppers, onion, and garlic into small pieces.
Heat a little oil in a pan and fry the onion and garlic until the onion is transparent. Add the other vegetables and sauté until soft. Add the crushed tomatoes, season, and cook the vegetables over medium-low heat until the tomato juice reduces.
Preheat oven to 355°F. Fill the zucchini with rice and vegetables, then bake 20 minutes.
Serve the zucchini with a little oregano sprinkled on top.