Stuffed Summer Vegetables Recipe

Name: Stuffed Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Plus More To Drizzle; 1/2 whole Sweet Onion, Diced; 3 whole Stalks Of Celery, Diced; 2 whole Large Tomatoes; 2 whole Zucchini, Halved Lengthwise; 2 whole Cloves Garlic, Minced; 1 cup Cooked Basmati Rice; 1/4 cups Chopped Fresh Parsley; 2 Tablespoons Chopped Fresh Basil; 1 Tablespoon Capers; 1 dash Sea Salt And Black Pepper To Taste; 1/4 cups Grated Fresh Parmegianno Padano Cheese; 1/4 cups Breadcrumbs

Servings: persons

2 Tablespoons Olive Oil, Plus More To Drizzle
1/2 whole Sweet Onion, Diced
3 whole Stalks Of Celery, Diced
2 whole Large Tomatoes
2 whole Zucchini, Halved Lengthwise
2 whole Cloves Garlic, Minced
1 cup Cooked Basmati Rice
1/4 cups Chopped Fresh Parsley
2 Tablespoons Chopped Fresh Basil
1 Tablespoon Capers
1 dash Sea Salt And Black Pepper To Taste
1/4 cups Grated Fresh Parmegianno Padano Cheese
1/4 cups Breadcrumbs

1
Preheat the oven to 350F.
2
Heat the 2 tablespoons olive oil in a pan over medium high heat.
3
Add the diced onion and celery and cook until they are softened and fragrant, about 8 minutes.
4
Meanwhile, cut the tops off of the tomatoes.
5
Using a spoon, scoop out the seeds, flesh, and juice from the inside of the tomatoes (chopping up any really big chunks of flesh) and set the flesh aside in a bowl.
6
Set the tomato shells aside as well.
7
Similarly, use a spoon to hollow out the zucchini halves.
8
Chop the insides of the zucchini into a fine dice and set aside.
9
When the onions and celery are softened, add the minced garlic, the chopped zucchini insides, and the tomato insides to the pan.
10
Cook for about 5 more minutes or until the zucchini is tender.
11
Add the cooked rice, parsley, basil, capers, salt and pepper and leave the pan on the heat just long enough to heat everything through.
12
Then remove it from the heat.
13
Place the hollowed tomatoes and the hollowed zucchini into a baking dish.
14
Stuff each of the vegetables with about 2 heaping tablespoons of the rice mixture.
15
Combine the cheese and breadcrumbs in a small bowl.
16
Top each stuffed vegetable with a tablespoon of the cheese and bread crumb mix and drizzle everything with olive oil.
17
Bake at 350F for 30 minutes or until the vegetables are softened and the breadcrumbs are browned.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Plus More To Drizzle, 1/2 whole Sweet Onion, Diced, 3 whole Stalks Of Celery, Diced, 2 whole Large Tomatoes, and more.

Yes, Stuffed Summer Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions