Recipe by Thomasina Miers for zucchini stuffed with red rice, green olives and candied tomato sauce | The new flexitarian
If you know someone with a housing estate or growing area, chances are they've planted zucchini. From a single seed, a bountiful plant emerges, similar to a triffid, sending up shoots to find ever more space to grow its delicious fruits and flowers. There are several ways to cook a zucchini, but I often put them in the center of the plate. Filled with tangy rice and a buttery tomato sauce, they make a superb veggie main course.
Zucchini stuffed with red rice, green olives and sun-dried tomato sauceThe rich tomato sauce has amazing flavor, but try adding some guajillo pepper for more flavor depth. This recipe also works very well with eggplant.
Preparation 10 minCooking 1 hourFor 4 to 6 people
Salt and black pepper175g red rice3 tbsp olive oil1 large red onion, peeled and finely chopped 8-10 sprigs of fresh thyme, picked5 large courgettes (250-300g)80g green olives, pitted and halved A handful coarsely chopped parsley and tarragon leaves45g pine nuts, toasted120g feta
For the tomato sauce 40g butter 3 cloves of garlic, peeled and cut into thin slices slices 900g coarsely chopped fresh tomatoes or 2 x 400g tins crushed plum tomatoes ½ tsp ground cinnamon Dried chilli flakes or ½ guajillo chilli, finely diced, or to taste (optional)
< p class="dcr-3jlghf">Bring 350ml of salted water to the boil, add the rice, bring back to the boil, then simmer until the water is absorbed. Turn off the heat, cover the pan and allow the rice to steam - it doesn't matter if it's still a bit al dente.Put the oil in a large pan over medium heat, add the onion, season generously, then add half the thyme and let sweat gently while preparing the zucchini.
Cut the four largest zucchini in half lengthwise, then scoop out the flesh using a sharp knife and teaspoon, leaving a rim of about 4-5mm. Chop the hollowed out zucchini flesh, then finely chop the remaining zucchini. Add the hollowed out flesh and diced zucchini to the onion pan and cook, stirring occasionally, for 10 to 12 minutes, until softened.
Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6 and start with the sauce. Melt the butter in a saucepan and, when it sizzles, add the garlic and chilli, if using. Once the garlic begins to brown around the edges, add the tomatoes, season generously, add the remaining thyme and simmer gently for half an hour. Mix gently (I use an immersion blender), then leave in the pan to boil gently over low heat while you stuff the zucchini.
Put the hollowed out zucchini punnets once large baking sheet, drizzle with a little olive oil, season generously, then roast for 10 minutes. Meanwhile, mix the cooked rice with the mixture of onions and courgettes, the chopped olives and half of the sweet herbs. Taste the filling and adjust the seasoning if necessary. Stuff the pre-cooked zucchini halves, crumble the feta on top and drizzle with a final drizzle of olive oil. Return to the oven for 15-20 minutes, until the courgettes are just tender, and serve immediately or at room temperature, sprinkled with the toasted pine nuts, the last herbs and the hot tomato sauce.
The simple flexAvoid dairy by using olive oil instead of butter and omitting feta.
If you know someone with a housing estate or growing area, chances are they've planted zucchini. From a single seed, a bountiful plant emerges, similar to a triffid, sending up shoots to find ever more space to grow its delicious fruits and flowers. There are several ways to cook a zucchini, but I often put them in the center of the plate. Filled with tangy rice and a buttery tomato sauce, they make a superb veggie main course.
Zucchini stuffed with red rice, green olives and sun-dried tomato sauceThe rich tomato sauce has amazing flavor, but try adding some guajillo pepper for more flavor depth. This recipe also works very well with eggplant.
Preparation 10 minCooking 1 hourFor 4 to 6 people
Salt and black pepper175g red rice3 tbsp olive oil1 large red onion, peeled and finely chopped 8-10 sprigs of fresh thyme, picked5 large courgettes (250-300g)80g green olives, pitted and halved A handful coarsely chopped parsley and tarragon leaves45g pine nuts, toasted120g feta
For the tomato sauce 40g butter 3 cloves of garlic, peeled and cut into thin slices slices 900g coarsely chopped fresh tomatoes or 2 x 400g tins crushed plum tomatoes ½ tsp ground cinnamon Dried chilli flakes or ½ guajillo chilli, finely diced, or to taste (optional)
< p class="dcr-3jlghf">Bring 350ml of salted water to the boil, add the rice, bring back to the boil, then simmer until the water is absorbed. Turn off the heat, cover the pan and allow the rice to steam - it doesn't matter if it's still a bit al dente.Put the oil in a large pan over medium heat, add the onion, season generously, then add half the thyme and let sweat gently while preparing the zucchini.
Cut the four largest zucchini in half lengthwise, then scoop out the flesh using a sharp knife and teaspoon, leaving a rim of about 4-5mm. Chop the hollowed out zucchini flesh, then finely chop the remaining zucchini. Add the hollowed out flesh and diced zucchini to the onion pan and cook, stirring occasionally, for 10 to 12 minutes, until softened.
Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6 and start with the sauce. Melt the butter in a saucepan and, when it sizzles, add the garlic and chilli, if using. Once the garlic begins to brown around the edges, add the tomatoes, season generously, add the remaining thyme and simmer gently for half an hour. Mix gently (I use an immersion blender), then leave in the pan to boil gently over low heat while you stuff the zucchini.
Put the hollowed out zucchini punnets once large baking sheet, drizzle with a little olive oil, season generously, then roast for 10 minutes. Meanwhile, mix the cooked rice with the mixture of onions and courgettes, the chopped olives and half of the sweet herbs. Taste the filling and adjust the seasoning if necessary. Stuff the pre-cooked zucchini halves, crumble the feta on top and drizzle with a final drizzle of olive oil. Return to the oven for 15-20 minutes, until the courgettes are just tender, and serve immediately or at room temperature, sprinkled with the toasted pine nuts, the last herbs and the hot tomato sauce.
The simple flexAvoid dairy by using olive oil instead of butter and omitting feta.
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