Kolokithakia Gemista
Kolokithakia Gemista
Introduction
Kolokithakia Gemista is a delightful Greek dish made with stuffed zucchinis. They are filled with a tasty mixture of rice, tomatoes, herbs, and spices, making them a healthy and flavorful meal. This dish is perfect for family gatherings or a cozy dinner at home.
Why Make This Recipe
You should make Kolokithakia Gemista because it’s simple and delicious! It uses fresh ingredients and is a great way to enjoy vegetables. Plus, you can customize it with your favorite herbs and cheeses. It’s a wholesome dish that everyone will love.
How to Make Kolokithakia Gemista
Ingredients:
- 4 medium zucchinis (or other squash)
- 1 cup white rice
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 ripe tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup vegetable broth (or water)
Optional for topping: crumbled feta cheese
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the zucchinis and scoop out the insides to create a hollow shell. Be careful not to break the skin. Set the insides aside for later.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Add the chopped zucchini insides, tomatoes, rice, parsley, oregano, salt, and pepper. Stir to mix and cook for about 5 minutes.
- Stuff the hollowed zucchinis with the rice mixture. Place them upright in a baking dish.
- Pour vegetable broth around the zucchinis in the dish.
- Cover the dish with foil and bake for about 30-40 minutes, until the zucchinis are tender and the rice is cooked.
- If you like, remove the foil in the last 10 minutes and sprinkle with crumbled feta cheese before serving.
How to Serve Kolokithakia Gemista
Serve Kolokithakia Gemista warm, straight from the oven. You can add a side salad for a complete meal. They taste great with some extra feta cheese sprinkled on top!
How to Store Kolokithakia Gemista
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips to Make Kolokithakia Gemista
- Be gentle when scooping out the zucchinis so they stay intact.
- Use fresh vegetables for the best flavor.
- You can adjust the spices for your taste. Add more herbs if you like!
Variation
You can use quinoa instead of white rice for a healthier option. You can also add ground meat to the filling if you want a heartier dish.
FAQs
1. Can I use other vegetables?
Yes! You can use bell peppers or tomatoes instead of zucchinis.
2. How can I make this dish vegan?
Just skip the feta cheese on top, and it will be vegan-friendly!
3. Can I prepare these ahead of time?
Yes, you can stuff the zucchinis a few hours in advance, then bake them when you’re ready to serve.
Kolokithakia Gemista
Ingredients
Main ingredients
- 4 medium medium zucchinis (or other squash)
- 1 cup white rice
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 ripe tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup vegetable broth (or water)
Optional toppings
- to taste crumbled feta cheese Optional for topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the zucchinis and scoop out the insides to create a hollow shell. Be careful not to break the skin. Set the insides aside for later.
Cooking
- In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Add the chopped zucchini insides, tomatoes, rice, parsley, oregano, salt, and pepper. Stir to mix and cook for about 5 minutes.
- Stuff the hollowed zucchinis with the rice mixture. Place them upright in a baking dish.
- Pour vegetable broth around the zucchinis in the dish.
- Cover the dish with foil and bake for about 30-40 minutes, until the zucchinis are tender and the rice is cooked.
- If you like, remove the foil in the last 10 minutes and sprinkle with crumbled feta cheese before serving.
