Stuffed Vegetables Niçoise

There’s something gently stubborn about summer vegetables. When I slice through a ripe tomato, or scoop out the soft heart of a zucchini with the edge of a spoon that’s gone slightly blunt over the years, I can smell the sun that made them. Stuffed vegetables à la niçoise isn’t rushed food – not flashy either. It’s food you build slowly with what you’ve got, something that fills the kitchen with the smell of herbs and warm olive oil. And even before it hits the oven, it already feels familiar… deeply comforting. Almost like the dish makes you feel known before you even eat it.

Why You’ll Crave It

• Deeply satisfying, but light enough for a midsummer lunch or breezy dinner
• Laced with basil, garlic, and good olive oil – it’s full of bold Mediterranean soul
• Great excuse to use up ripe tomatoes, zucchini, or any veg that’s peeking from the back of the crisper
• Adaptable – swap in lentils, rice, couscous, or plant-based mince depending on your mood
• Looks rustic and beautiful on a platter – even when made imperfectly (which is part of the charm)

The first time I made this, I forgot to salt the inside of the vegetables – and still, we ate every last bit standing at the counter, warm dish in hand.

What You’ll Need

• Zucchini: 4 medium ones, firm and not too seedy – sliced tops off and hollowed gently
• Bell peppers: Use 2, any color you like – I usually go for one red and one yellow
• Tomatoes: 4 ripe and round, preferably a little overripe for sweetness – scooped out carefully
• Olive oil: 4 tablespoons – the good kind, fruity and deep green if you’ve got it
• Garlic: 2 cloves, minced fine – not paste, just minced
• Fresh basil: One bunch, chopped gently so it doesn’t bruise too much
• Salt + black pepper: To taste – I’m never strict here, follow your hand
• Grated cheese (optional): 100 g – something a bit nutty like Gruyère or Comté works best
• Tzatziki sauce: 200 g – a cool, creamy contrast to the warm vegetables at the end

Easy How-To

Get the oven going and prep the veggies

Turn on your oven to 180°C (that’s 350°F). While it warms up, cut the tops off your zucchini, tomatoes, and peppers – set the “lids” aside. Carefully hollow out the insides – I use a small spoon, working slowly so I don’t tear the walls. Save the zucchini and tomato pulp in a bowl for later. If you feel like it, lightly salt the inside of each vegetable and let them sit while you make the filling – helps the flavor seep in.

Make the heart of the dish – the filling

Warm a pan with two tablespoons of olive oil, medium flame. Toss in a chopped onion if you like (not required, but lovely), and sauté until it’s soft. Add the tomato and zucchini pulp and cook it down until it thickens, about 8 minutes. Stir in the garlic, just for a minute or two. Everything should smell sweet and herby now.

Fill it all in

Once the mixture cools just a little, add your pre-cooked rice (about 2 cups is good) and chopped fresh basil. If you’re using cheese inside the filling, stir it in now. Taste, and season with salt and pepper. Carefully spoon the filling into each vegetable, pressing lightly to pack it in but not too much – a little room at the top is nice so things don’t bubble over.

Bake until golden and soft

Arrange your stuffed vegetables snugly in a baking dish. Drizzle everything with the rest of the olive oil, scatter any leftover basil around (I always do it), and place their sliced-off tops gently back where they belong. Cover loosely with foil – bake for 30 minutes. Then uncover and bake another 15–20 mins, or until the edges start to caramelize and the vegetables give way to a gentle fork press.

Serve with cool tzatziki and soft bread

Let everything rest for 10 minutes before serving. Just warm is best, in my opinion. Spoon some creamy tzatziki on the side or even over the top. If you’ve made bread or grabbed a crusty baguette, you’re set.

Good to Know

• If your filling tastes too sharp, stir in a spoonful of breadcrumbs – it’s a little old trick that helps soak things up
• You don’t have to be perfect hollowing out the veggies – irregular pieces make for more interesting bites anyway
• Sometimes I mix in a spoon of dried mint or chopped olives – not classic, but very nice

Serving Ideas

• Serve alongside a simple green salad with a lemony vinaigrette, or with couscous tossed in a bit of oil and lemon zest
• Add a crisp glass of dry rosé and eat outside if you can – it really does change everything

Top Tricks

• If the vegetables are looking dry halfway through baking, drizzle a bit of water or broth into the bottom of the dish and cover again
• Make the filling the night before – it deepens in flavor and makes assembly surprisingly calming the next day

Frequently Asked Questions

What vegetables are best for stuffing?

I usually use zucchini, tomatoes, and bell peppers – they hold their shape and the flavors don’t argue with the filling. Eggplants or even round onions work too if you’ve got the patience.

Can I make this vegetarian?

Absolutely. Just skip the meat (if using any – this version doesn’t include it) or sub in cooked lentils, chickpeas, or even mashed white beans. Herbs and garlic bring most of the magic anyway.

Can I reheat leftovers?

Yes, and they’re even better the next day. Store in the fridge and reheat in the oven if you have time – the microwave works fine too, just cover to keep the moisture in.

How do I keep the stuffed veggies from drying out?

Cover with foil for the first part of baking, and don’t skimp on the olive oil. Sometimes I spoon a little tomato juice or broth into the pan so it steams gently.

Conclusion

Stuffed vegetables à la niçoise aren’t fussy – they’re patient food, layered and warm, filled with whatever good things you’ve coaxed from your fridge and garden. Serve them proudly, imperfect edges and all.

More recipes suggestions and combination

Stuffed Bell Peppers with Quinoa

A bright twist with cumin, coriander, and lime. Add black beans if you’re feeling it.

Zucchini Boats with Mediterranean Topping

Briny olives, tangy feta, and sweet sun-dried tomatoes make these little boats joyful.

Eggplant Rolls with Ricotta and Spinach

Grill the eggplant slices until soft, then roll them around a creamy spinach filling.

Roasted Vegetable Medley

Just pile everything on a tray, drizzle and season well, and let the oven do the magic.

Lentil-Stuffed Tomatoes

Nutritious and fresh – great with a sprinkle of dukkah on top and a dollop of yogurt.