Stuffed zucchini with tomato sauce
A favorite Greek stew from chef Dimitris Skarmoutsos. Zucchini with rich tomato sauce, stuffed with minced meat and rice!
Stuffed zucchinis with tomato sauce


4 medium zucchinis ½ kilo mince ½ cup long grain rice 2 tbsp raisins 2 tbsp dill, finely chopped 2 tbsp mint, finely chopped ½ tsp salt ¼ tsp cardamom ¼ tsp allspice ¼ tsp black pepper 1 tbsp Horio tomato paste

INGREDIENTS Tomato sauce

1 tbsp Horio PDO Kalamata olive oil 2 tsp garlic,  minced 1 small onion, finely chopped 700 gr canned chopped tomatoes 1 tbsp Horio tomato paste 1 tbsp mint, finely chopped 2 cups chicken broth Salt and pepper as desired


  1. Wash zucchini and cut a horizontal slice from each end.
  2. Use a spoon to remove the inside of the zucchinis and set them aside.
  3. In a bowl mix mince with rice, raisins, dill, mint, salt, cardamom, allspice, pepper and tomato paste.
  4. Stuff zucchinis with the mixture.
  5. In a large pot heat olive oil.
  6. Sauté garlic for 1 minute and then add onion. Sauté until golden brown.
  7. Add tomatoes, tomato paste and mint.
  8. Put the stuffed zucchinis into the pot and spread all around the tomato sauce.
  9. Add the broth and cover the pot with the lid.
  10. Simmer over low heat for about 1 hour.
  11. Remove the zucchinis from the pot and increase the heat.
  12. Cook the tomato sauce until all liquids be absorbed, for about 10 minutes.
  13. Taste and add some salt and pepper if needed.
  14. Put zucchinis back in the pot in order to heat them up and serve.