Vegetarian Stuffed Squash
Prep time
Cook time
Total time
I love this dish because it's so easy to make and you really don't need any sides with it. The squash is filled with a combination seasoned rice and vegetables and then cooked in a flavorful tomato sauce.
Servings: 8 stuffed zucchini
  • 8 (5-in.) light green zucchini
  • 1 cup long-grain rice, rinsed
  • 1 large tomato, finely diced
  • [1/2] large green bell pepper, ribs and seeds removed, and finely chopped
  • 2 TB. minced garlic
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 4 cups plain tomato sauce
  • 2 cups water
  • 1 tsp. dried mint
  1. Trim off tops of zucchini, and hollow out zucchini. Set aside.
  2. In a large bowl, combine long-grain rice, tomato, green bell pepper, 1 tablespoon garlic, 1 teaspoon salt, and [1/2] teaspoon black pepper.
  3. Loosely stuff each zucchini with 3 or 4 tablespoons rice mixture. Do not overstuff.
  4. In a large, 3-quart pot over low heat, combine tomato sauce, water, remaining 1 tablespoon garlic, remaining 1 teaspoon salt, remaining [1/2] teaspoon black pepper, and mint.
  5. Add stuffed zucchini to tomato sauce, cover, and cook over low heat for 1 hour.
  6. Serve warm.
Tasty Tip
Instead of rice, you can use bulgur wheat (grind #2) as a healthy, flavorful alternative.
Nutrition Information
Serving size: 1 stuffed zucchini Calories: 98 Fat: 1g Saturated fat: 0g Carbohydrates: 20g Sodium: 1241mg Fiber: 4g Protein: 5g Cholesterol: 0mg
Recipe by Dedemed at