courgette rounds stuffed with arranged upright on a rectangular plate
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Kolokitha Yiemista me Rizi (Courgette Stuffed with Rice)

Kolokitha Yiemista me Rizi (Courgette Stuffed with Rice) is a traditional Cypriot recipe for a classic vegetarian dish of courgettes stuffed with a blend of rice and vegetables that are finished by cooking in tomato sauce. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Courgette Stuffed with Rice (Kolokitha Yiemista me Rizi).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6–10

Rating: 4.5 star rating

Tags : Vegetarian RecipesHerb RecipesVegetable RecipesCheese RecipesCyprus Recipes

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Ingredients


10 medium courgettes (zucchini)
500ml hot water
100g rice
100g ripe tomatoes, finely chopped
120ml vegetable oil
120ml olive oil
120ml tomato purée
45g parsley, finely chopped
60g onion, finely chopped
1/2 tsp dried mint
60g cheese, grated
salt and freshly-ground black pepper, to taste

Method:

Trim the ends of the courgettes (zucchini) and wash them. Cut a thin slice, lengthways, from the top of each courgette and with a teaspoon carefully scoop out most of the courgette flesh so that you are left with boat shapes with a fairly thick wall.

Heat the vegetable oil in a fry pan, add the courgettes and fry until golden brown all over then transfer onto a plate with a slotted spoon.

Add the onions to the oil remaining in the pan and fry for about 4 minutes, or until soft.Stir in the rice, ensuring the grains are coated in the oil then add the parsley, chopped tomatoes and half the hot water. Season to taste with salt and black pepper then stir to combine and bring to a simmer. Cover the pan and continue to simmer gently until all the water has been absorbed.

Take the pan off the heat and when half cooled mix in the grated cheese and the mint. Use this mixture to fill the courgettes then arrange the stuffed vegetables in rows in a large saucepan.

Dissolve the tomato purée in the remaining 250ml hot water and pour over the courgettes along with the olive oil. Bring to a simmer, cover the pan and cook over low heat for 45 minutes or until the vegetables are tender and the sauce is thick.

Serve hot.