Traditional Bulgarian Zucchini with Rice (Tikvichki s Oriz)
Традиционно ястие · Bulgarian
A classic Bulgarian comfort dish where tender zucchini is stuffed with a savory rice and herb filling, then baked until golden and soft. It's a hearty vegetarian main or a substantial side dish.
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Съставки
- Medium zucchini4
- Arborio rice1 cup
- Onion1 large
- Garlic2 cloves
- Fresh dill1/2 cup, chopped
- Fresh parsley1/4 cup, chopped
- Vegetable broth2 cups
- Olive oil1/4 cup
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 190°C (375°F).
- 2
Wash zucchini, cut in half lengthwise, and scoop out the seeds and some flesh to create a hollow. Chop the scooped-out zucchini flesh finely.
- 3
Finely chop the onion and mince the garlic.
- 4
Heat olive oil in a pan over medium heat. Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic and chopped zucchini flesh, and cook for another 3-5 minutes.
- 5
Stir in the Arborio rice, chopped dill, and parsley. Cook for 1 minute, stirring constantly.
- 6
Pour in the vegetable broth, season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook for about 10-12 minutes, or until the rice is partially cooked and most of the liquid is absorbed.
- 7
Arrange the hollowed-out zucchini halves in a baking dish. Spoon the rice mixture evenly into the zucchini halves.
- 8
Pour about 1/2 cup of water into the bottom of the baking dish. Cover the dish tightly with foil.
- 9
Bake for 40-50 minutes, or until the zucchini is tender and the rice is fully cooked. Remove foil for the last 10 minutes if you want the tops to brown slightly.
- 10
Let cool slightly before serving. Garnish with fresh dill.
