20-Min Stuffed Zucchini & Tomatoes
Egyptian mahshi reimagined as a quick skillet dinner: halved zucchini and tomatoes stuffed with herby rice and baked until tender. Serve hot with a squeeze of lemon.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 whole medium zucchini
- 2 whole medium tomatoes
- 1 cup cooked white rice
- ¼ cup fresh parsley, chopped
- ½ medium onion, minced
- 1 whole lemon (zested + juiced)
Instructions
- 1
Halve zucchini lengthwise; scoop out centers leaving 1/4-inch shell. Halve tomatoes and scoop out centers, discarding seeds.
- 2
Mix cooked rice, parsley, minced onion, lemon zest, and half the lemon juice in a bowl. Season with salt and pepper.
- 3
Stuff each zucchini and tomato half with rice mixture. Pack gently so filling stays in place.
- 4
Heat olive oil in a large skillet over medium. Arrange stuffed vegetables cut-side down and cook 8–10 minutes until browned.
- 5
Flip vegetables and add 1/2 cup water. Cover and simmer 6–8 minutes until zucchini is tender and water reduces.
- 6
Drizzle with remaining lemon juice and serve hot. Spoon pan juices over the top.
Tools you’ll need
- cutting board
- knife
- large skillet with lid
- bowl
- spoon
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