I present to you a dish that can be served all year round – stuffed roasted zucchini!
In the summer, when zucchinis are almost free, you can eat this dish practically non-stop. Prepare the stuffing according to your preferences or just make the simple one I prepared below.
I really like roasted vegetables, you can make them in many ways, season them with various spices and just put them in the oven, and they gain a wonderful aroma.
The same goes for zucchini, which is simply made for roasting in the oven on a grill.
Do you have too much zucchini and you don’t know what to do with it? Make sure to use it for a delicious creamy soup or casserole!

ZUCCHINI – try to smear it a little bit with olive oil before baking, it will create a nice color on the skin and it will also bake faster. When you sprinkle it with the salt, remember to remove any excess water, otherwise the stuffing will be too runny.
FILLING – I have already mentioned many times about experimenting with ingredients. Similar in this case, try couscous, barley, ricotta (when you’re not vegan), or soy granules with sun-dried tomatoes and olives instead of rice stuffing. Play with the flavors and you’ll see what fun flavors can come out!

INGREDIENTS
- 100g of rice
- 1 onion
- 3-4 zucchini
- 250g of mushrooms
- green onion
- a handful of vegan cheese
- salt pepper

STUFFED ROASTED ZUCCHINI – PREPARATION
- Cut the zucchini lengthwise and get rid of the center so that each “boat” is equally thick. Sprinkle with salt and leave for 30 minutes for the zucchini to let go of the water, which you then need to get rid of with a paper towel.
- Boil the rice and put it in a bowl. Dice the onion, fry it in a pan, then add the mushrooms chopped into small pieces, add salt and pepper at the end of frying. Transfer it to a bowl with rice, add chopped green onions and mix everything together.
- Fill the zucchinis with the stuffing, then place them on a baking tray, sprinkle with cheese and put in the oven at 180 degrees for 20 minutes.

More zucchini recipes are for example here: Garlic zoodles