Egyptian Mahshi: Stuffed Vegetables
Hollowed zucchini and tomatoes stuffed with spiced rice and herbs, then simmered in tomato sauce. A vegetarian Egyptian classic that's hearty, fragrant, and deeply satisfying.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 7g
Ingredients
- 4 whole zucchini, medium
- 4 whole tomatoes, medium
- 1 cup short-grain white rice, uncooked
- 1 medium onion, finely diced
- ½ cup fresh parsley and dill, chopped
- 1.5 cans (28 oz each) canned crushed tomatoes
- 4 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Trim zucchini ends. Using a vegetable corer or thin knife, hollow out centers, leaving 1/4-inch shell. Reserve scooped flesh.
- 2
Cut off zucchini-sized tops from tomatoes. Scoop out insides with a spoon, leaving thin shells. Reserve pulp.
- 3
Chop reserved zucchini flesh and tomato pulp into small pieces.
- 4
Heat 2 tbsp oil in a large pot over medium-high. Add diced onion, cook 4 minutes until soft and translucent.
- 5
Add rice, stir 2 minutes until lightly toasted and fragrant.
- 6
Stir in reserved zucchini and tomato pieces, parsley, dill, salt, and pepper. Cook 2 minutes, then remove from heat.
- 7
Spoon rice mixture evenly into hollowed zucchini and tomato shells. Stand them upright in the same pot.
- 8
Pour crushed tomatoes around the vegetables. Drizzle with remaining 2 tbsp oil, add 1 cup water.
- 9
Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer 35 minutes until rice is tender.
- 10
Serve hot with sauce spooned over and around the vegetables.
Tools you’ll need
- vegetable corer or thin sharp knife
- large pot with lid (12-inch or larger)
- spoon or small ice-cream scoop
- cutting board
- chef's knife
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