07/22/2025
It has been a little while, but I’m so excited to be back and sharing healthy recipes again!🌿 I thought I’d start with something special…Gemista (Greek stuffed vegetables)…made with the most delicious tomatoes and zucchini. This is a healthy, comforting meal that tastes even better the next day. Details⤵️
INGREDIENTS 🍅🌿
4 large tomatoes
1/2–3/4 cup cooked brown rice
4 medium zucchini
1 medium onion, chopped
1 tbsp minced garlic
2 pounds ground chicken
1 1/2 tsp ground cumin
1 tsp dried oregano
3/4 tsp allspice
1/2 cup white wine
1/2 cup low-sodium chicken broth
Chopped fresh parsley
Sea salt and black pepper
Extra virgin olive oil
INSTRUCTIONS 🍅🌿
Preheat oven to 375°F. Pour a generous drizzle of olive oil into the bottom of a 13x9 glass baking dish. Cut the tops off the tomatoes and zucchini and set them aside. Scoop out the flesh…including the juice…and set it aside in a bowl (you’ll add it to the meat mixture later). Replace the tops and nestle the hollowed veggies into the baking dish.
In a large pan, heat a little olive oil and lightly sauté the onions. Add garlic and stir for about 30 seconds. Add the ground meat and cook until browned, breaking it up with a wooden spoon. Season with sea salt, black pepper, cumin, oregano, and allspice.
Add the cooked rice to the meat mixture. Chop the reserved tomato/zucchini flesh and stir it in…juice and all. Add the white wine and chicken broth, stir well and bring to a boil. Reduce heat and simmer for 5–7 minutes to let the flavors come together. Stir in fresh parsley. Fill each tomato and zucchini with the meat mixture and top with their lids. If there’s room, tuck in some potato wedges between the stuffed veggies. Drizzle everything with olive oil, pour about 1/2 cup water into the baking dish, cover with aluminum foil, and bake for 45 minutes. Remove the foil and continue baking for another 45 minutes, or until the veggies are very soft and beautifully browned.
Serve with roasted potatoes, a fresh Greek salad, and enjoy! 💕
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