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Zucchini stuffed with rice, cherry tomatoes and cashews

Zucchini stuffed with rice, cherry tomatoes and cashews

Main dishes

Blanched zucchini halves, filled with their cooked flesh and rice, alongside cherry tomatoes, toasted cashews, and lemon, then baked in aluminum foil.

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Recipe from Rotlimena, Atoj, Marcos Antônio Nunes de Moura, adapted by Recette de cuisine · · updated on

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A light and fragrant Brazilian lemon recipe. The book also includes two variations that are baked, described in the tips section.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Total1 hr
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$2.47 $0.62 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $1.17
  • $0.73
  • $0.40
  • $0.02
  • $0.01
  • $0.11
  • $0.03

Prices from US supermarkets for 4 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 180 °C.
  2. Cut the zucchini in half lengthwise and scoop out the insides with a spoon. ≈ 8 min
  3. Submerge them in boiling water for 1 minute, then drain.
  4. Dice the meat and brown it in oil over medium heat, without browning it. Add the lemon juice and zest, rice, cherry tomatoes, and cashews.
  5. Salt, pepper, and season the zucchini. ≈ 10 min
  6. Place them in a dish, cover with aluminum foil, and bake for about 30 minutes, or until they are tender.

The bill

Zucchini stuffed with rice, cherry tomatoes and cashews

  • 200 g of cherry tomatoes, halved$1.17
  • 1.5 cups of cooked rice$0.73
  • 2 tablespoons of roasted and chopped cashews$0.40
  • 1 teaspoon of oil$0.02
  • 1 teaspoon of grated lemon zest$0.01
  • Half a lemon’s worth of juice$0.11
  • salt and pepper$0.03

Total$2.47

that's $0.62 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 zucchini
  • 200 g of cherry tomatoes, halved
  • 1.5 cups of cooked rice
  • 2 tablespoons of roasted and chopped cashews
  • 1 teaspoon of oil
  • 1 teaspoon of grated lemon zest
  • Half a lemon’s worth of juice
  • salt and pepper

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