Zucchini Stuffed with Pinenuts and Herbed Basmati Rice

by on March 28, 2006
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I know it’s finally Spring when my backyard shade garden becomes filled with mint plants. I decided to take advantage of my mint abundance and make a recipe I’ve been dreaming up ever since a photo in Paul Gayler’s A Passion for Vegetables caught my eye: 4 young zucchini hollowed into tubes and filled with…something. Never mind what was inside Paul’s zucchini–it wasn’t vegan, anyway. I just liked the look of them, but it took the arrival of the Spring herbs to turn on the lightbulb over my head.

Zucchini Stuffed with Pinenuts and Herbed Rice

This recipe is geared toward what’s fresh in my garden right now, so feel free to experiment with other herbs. I feel very fortunate that I have oregano that stays green year-round, parsley that never dies, and, most important of all, parents who grow Meyer lemons! If I were to make this recipe later in the summer, I would definitely choose to use plenty of basil and perhaps fresh tomatoes, and I would cook them on the barbecue grill. But that’s something to look forward to in June.

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{ 2 comments… read them below or add one }

1 SusanV March 28, 2011 at 10:20 am

13 comments from Blogger:

Isil S. said…

these look so elegant.I’m sure they are also delicous.

3:27 AM, March 29, 2006
Chris said…

Sounds awesome! And looks quite spectacular too. You are fortunate to have some fresh herbs year round. Our oregano is just now coming back after the last 5 months on hiatus.

12:01 PM, March 29, 2006
Spice Island Vegan said…


Looks great! I thought it was a rolled sushi at a glance. 🙂 It is a very creative way to use zucchini. Love it!


1:18 PM, March 29, 2006
SusanV said…

Thanks, Isil. They were really good!

Hey Chris! Yep, I love the oregano and parsley, but my true love is basil. It’s about time to set basil out now; I’m just waiting until April 1 to avoid a sudden frost.

Hi SIV! You know, we were joking about it being zucchini sushi when we were eating it. If you slice it into little rounds, it looks just like sushi. It got my daughter to eat more zucchini than she’s usually eat!

1:55 PM, March 29, 2006
sher said…

Hey Misissippi Girl!! I ws born in Pascagoula. Your photo looks so beautiful–and mouthwatering

2:15 PM, March 29, 2006
Catherine said…

Hi Susan,

Wonderful combination and a great new way to stuff a zucchini!

2:48 PM, March 29, 2006
SusanV said…

Hi Sher–Glad to meet another Mississippi native. Well, I have to admit I’m not a real Mississippian. But I live here now, so I figure that’s what counts. 😉

BTW, I love the name of your blog. That’s the first question in my family, too, but mostly because, being vegan, it’s always a question of finding anything suitable at all!

Thanks, Catherine! I’m currently fascinated by those stuffed portobellas that you made. You may see me veganizing them soon!

3:33 PM, March 29, 2006
karina said…

Wowee is that gorgeous! And lucky you are – with your year-round access to herbs and folks who grow Meyers lemons!? How cool is THAT?

6:16 PM, March 29, 2006
Fiber said…

Wow – this looks fantastic.

6:28 AM, March 30, 2006
EatPeacePlease said…

This is amazing Susan! You take wonderful photos.

Looks way better than my similiar attempt at dolmas.

9:12 AM, March 30, 2006
Harmonia said…

I need to buy some pine nuts!

3:02 PM, March 30, 2006
Erin Eats said…

Ohhh yum – this is definitely being added to my growing list of recipes to try. Thanks for sharing!

4:04 PM, March 30, 2006
Nancy said…

These look wonderful – a definite addition to my list of things to cook after spring break. Beautiful!

2:51 PM, March 31, 2006


2 ms_min November 19, 2011 at 12:32 am

This was terrific, even with dried herbs and with walnuts instead of pinenuts. Though perhaps not as elegant, it was easier for me to halve the zucchinis the long way and hollow them out like canoes…I’ll make this again!


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