Rice and feta stuffed eight-ball zucchini - karlijnskitchen.com

Rice and feta stuffed eight-ball zucchini

Some time ago, I found these cute eight-ball zucchini’s at the Turkish supermarket here in the Netherlands. I had seen them before, but I never used them myself. A few years ago, rice stuffed paprika’s was one of my favourite go-to meals and I thought it would be delicious to make a similar recipe with these eigh-ball zucchinis. I made vegetarian rice and feta stuffed eight-ball zucchini.

Important: zucchini is low FODMAP up to 65 g per serving. From 75 g up zucchini is high in oligo-fructans and therefore not low FODMAP. This recipe is therefore not suitable for the elimination phase, but only when you have tested zucchini and know that you tolerate a bit more.

What do you need (for 2 stuffed eight-ball zucchinis)

  • 2 eight-ball zucchinis
  • 140 g white or brown rice
  • 1 bell pepper, in pieces
  • A handful of feta cheese, crumbled
  • 1/2 tsp cumin
  • 1 tsp ground paprika
  • Pepper and salt

How to prepare the rice and feta stuffed eight-ball zucchini

  1. Pre-heat the oven to 175 degrees Celsius (350 F).
  2. Cut the top off the eight-ball zucchinis and carefully hollow out each zucchini with a spoon and chop and reserve the pulp.
  3. Put the zucchinis onto a baking sheet covered with baking parchment. Bake the zucchinis without the filling in the oven for 15 minutes.
  4. Bring a pan with water to a boil and cook the rice according to the instructions on the package.
  5. Cut the bell pepper into pieces.
  6. Heat some oil in a pan and add the pieces of bell pepper and the chopped zucchini pulp. Fry for a few minutes until the vegetables have softened and season with cumin, ground paprika, pepper and salt.
  7. Drain the rice and stir into the vegetables. Taste and add some extra spices if necessary.
  8. Take the pan off the heat. Crumble the feta on top of the rice mixture and mix.
  9. Take the eight-ball zucchinis out of the oven and carefully stuff them with the rice mixture.
  10. Put the eight-ball zucchinis back into the oven and bake for another 25-30 minutes.

Enjoy!

Will you let me know if you make my rice and feta stuffed eight-ball zucchini? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

feta and rice stuffed eight-ball zucchini - karlijnskitchen.com

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Rice and feta stuffed eight-ball zucchini


  • Author: Karlijn
  • Total Time: 1 hour
  • Servings: 2 1x

Description

Vegetarian rice and feta stuffed eight-ball zucchini. A simple recipe with only 6 ingredients. Gluten-free and low in lactose.


Ingredients

Scale
  • 2 eight-ball zucchinis
  • 140 g white or brown rice
  • 1 bell pepper, in pieces
  • A handful of feta cheese, crumbled
  • 1/2 tsp cumin
  • 1 tsp ground paprika
  • Pepper and salt

Instructions

  1. Pre-heat the oven to 175 degrees Celsius (350 F).
  2. Cut the top off the eight-ball zucchinis and carefully hollow out each zucchini with a spoon and chop and reserve the pulp.
  3. Put the zucchinis onto a baking sheet covered with baking parchment. Bake the zucchinis without the filling in the oven for 15 minutes.
  4. Bring a pan with water to a boil and cook the rice according to the instructions on the package.
  5. Cut the bell pepper into pieces.
  6. Heat some oil in a pan and add the pieces of bell pepper and the chopped zucchini pulp. Fry for a few minutes until the vegetables have softened and season with cumin, ground paprika, pepper and salt.
  7. Drain the rice and stir into the vegetables. Taste and add some extra spices if necessary.
  8. Take the pan off the heat. Crumble the feta on top of the rice mixture and mix.
  9. Take the eight-ball zucchinis out of the oven and carefully stuff them with the rice mixture.
  10. Put the eight-ball zucchinis back into the oven and bake for another 25-30 minutes.
  • Prep Time: 15 mins
  • Cook Time: 45 mins

 

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