Stuffed Zucchini With Rice

Recipe created by: Albert Bevia

Bursting with incredible flavors, this stuffed zucchini with rice recipe is the perfect dish for when you want to add a healthy twist to your meals. Known in Spain as Calabacin Relleno de Arroz y Verduras, these stuffed zucchinis can be served as the main course or as a side dish. Don't forget to add Kiva's Sweet Smoked Spanish Paprika for a hint of spice. 

stuffed zucchini with rice recipe


  • 2 tbsp extra virgin olive oil 30 ml
  • 3 zucchini
  • 1 small onion
  • 1 red bell pepper
  • 4 cloves garlic
  • 1/2 tsp Kiva Sweet Smoked Spanish Paprika 1.25 grams
  • 2 tomatoes
  • 2 cups vegetable broth 480 ml
  • 1/4 tsp saffron threads .17 grams
  • 1 cup long grain rice 180 grams
  • 2 eggs
  • 2 tbsp chopped fresh parsley 8 grams
  • pinch sea salt
  • dash black pepper


  1. Cut off 1/2 inch (1.25 cm) from the ends of each zucchini, then cut each one in half lengthwise, using a spoon remove the pulp, making sure to leave a border all around, season the inside of the zucchinis with sea salt and place them cut side down on a wire rack with paper towels underneath

  2. Meanwhile, heat a large fry pan with a medium heat and add in the olive oil, after a couple of minutes add in the onion finely chopped, the red bell pepper finely chopped, the garlic roughly chopped and the pulp from the zucchini finely chopped (make sure to add the pulp into a fine sieve beforehand and remove any excess water), mix the vegetables continuously with the olive oil

  3. After 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix and simmer for 3 to 4 minutes or until slightly thickened, then add in the broth and the saffron, raise to a high heat, when it comes to a boil add in the rice (rinsed beforehand), mix together, then place a lid on the pan and lower to a low medium heat

  4. Meanwhile, pat each zucchini dry, to remove any excess water that was extracted from the salt, then place them over a baking pan cut side up

  5. Crack the eggs into a bowl, add the chopped parsley and season with sea salt & black pepper, whisk together

  6. After about 15 minutes and there is virtually no broth left in the pan, remove from the heat, using a fork gently fluff the rice

  7. Stuff the rice into the zucchinis, making sure to leave a little border on top, then add spoonfuls of the egg wash over each stuffed zucchini

  8. Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  9. After 8 to 10 minutes and the eggs are just cooked through, remove from the oven, serve warm or at room temperature, enjoy!

    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork