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1
In a medium saucepan, combine brown rice, water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook until all the water is absorbed, about 45 minutes. Fluff the rice and set aside.
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2
Preheat oven to 375 degrees F.
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3
Cut the zucchini in half lengthwise. If using 1 large zucchini, cut each piece in half crosswise. Using a small spoon, scoop out and reserve the zucchini flesh, leaving 1/2-inch of the zucchini 'shell' on all sides.
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4
Finely chop the zucchini flesh and place in a medium bowl. Stir in 1/4 teaspoon salt. Let stand 15 minutes to release moisture. Spoon the zucchini flesh into a double layer of paper towel and squeeze to release the liquid.
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5
Sprinkle the zucchini shells with a pinch of salt each. Let stand for 15 minutes to release the moisture. Using a paper towel, blot out the moisture.
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6
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add garlic and saute for 30 seconds. Add the zucchini flesh and red chile flakes and cook, stirring, until the zucchini just begins to soften, 3 to 4 minutes. Remove from heat and stir in 1 cup cooked brown rice, mint, basil, feta cheese, and kalamata olives. Divide the rice mixture evenly amongst the zucchini shells.
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7
Spread tomato sauce evenly over the bottom of a 9- by 13-inch glass baking dish. Arrange the stuffed zucchini over the tomato sauce. Brush the cut portions of each zucchini shell with 1/2 teaspoon olive oil. Drizzle 1/2 teaspoon olive oil evenly over the filling of each zucchini. Bake until the zucchini shells are just tender when pierced with a fork, 20 to 25 minutes.
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8
Remove from the oven. Plate the stuffed zucchini and evenly scoop the tomato sauce across the four portions. Garnish with basil.
