Whole Cucumber Recipe

I always struggle to use up the large English cucumbers from my garden without just making a ton of salads. This hearty whole cucumber recipe transforms a fresh vegetable into a comforting, filling main course instead of a simple side salad. We’ll show you how to hollow out large English cucumbers and stuff them with a savory, spiced paneer and spinach filling. The cucumbers are then gently baked in a rich tomato and onion gravy until tender, turning them into a delicious weeknight meal that tastes like comfort food. It’s a great way to introduce unique textures to a family dinner and put a creative twist on garden-fresh ingredients.

Ingredients

• 2 large English cucumbers: Choose long, relatively straight cucumbers, about 30 cm (12 inches) each. These are ideal for hollowing out because they have fewer seeds and a thinner skin. Avoid standard field cucumbers, as their thick, waxy skin can be unpleasant when cooked when making this specific whole cucumber recipe.
• 30 ml (2 tablespoons) vegetable oil, divided: Use a neutral oil like canola, grapeseed, or sunflower oil. We divide this oil for sautéing both the paneer filling and the rich tomato base for the sauce. You can swap this for light olive oil or ghee if preferred.
• 1 medium yellow onion, finely chopped (about 180 g / 6.5 oz): This forms the aromatic base of both the filling and the sauce. Ensure it is finely chopped so it melts into the sauce and filling without being chunky. White onions work as a direct substitute if needed.
• 2 cloves garlic, minced: Use fresh garlic for the best flavor; avoid pre-minced jarred garlic. The garlic is split between the filling and the sauce to add depth to both layers. If you don’t have fresh garlic, use about 1 teaspoon of garlic powder total (split between filling and sauce).
• 2.5 cm (1 inch) fresh ginger, grated: Grate fresh ginger using a microplane for easy integration into the recipe. This adds a bright, warm note that balances the spices and creamy paneer. Avoid using dried ginger powder in place of fresh ginger, as the flavor profile is too different for this whole cucumber recipe.
• 1 small green chili, finely chopped (optional, for heat): Use a jalapeño or serrano chili, depending on your preferred spice level. Chop finely and remove seeds for less heat if desired. This ingredient can be omitted entirely for a kid-friendly version.
• 120 g (4.2 oz) fresh spinach, finely chopped: Wash thoroughly before chopping; ensure it’s dry to avoid adding excess water to the filling. The spinach wilts down significantly during cooking, adding color and nutrients to the paneer filling. You can use frozen spinach if needed, but thaw and squeeze out all moisture first.
• 200 g (7 oz) paneer, crumbled: This Indian cheese provides a soft, non-melting texture and creamy richness to the filling. Paneer is typically found in the refrigerated section of international markets or large grocery stores. For a different texture in this whole cucumber recipe, you can try crumbled halloumi or firm tofu (pressed first).
• Spices: 5 ml (1 tsp) ground cumin, 5 ml (1 tsp) ground coriander, 2.5 ml (½ tsp) turmeric powder, 2.5 ml (½ tsp) garam masala, 5 ml (1 tsp) sea salt, 2.5 ml (½ tsp) black pepper. These ground spices create the classic, warm flavor profile of the dish. Ensure your spices are fresh for maximum aroma and flavor.
• 250 g (8.8 oz) crushed tomatoes: Crushed tomatoes create a smooth base for the sauce without large chunks. Choose high-quality canned crushed tomatoes (not purée or diced). For a richer flavor, you could use roasted crushed tomatoes.
• 250 ml (1 cup) vegetable stock: Use low-sodium stock to better control the amount of salt in the final dish. The stock thins out the tomato base, creating a sauce perfect for simmering the cucumbers. Chicken stock can be used as a substitute if you aren’t strictly vegetarian.
• 30 g (¼ cup) fresh cilantro, chopped, for garnish: Adds a necessary fresh, bright counterpoint to the rich, cooked flavors. Chop just before serving to maximize flavor and appearance. If cilantro tastes soapy to you, garnish with fresh parsley instead.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Cucumbers: Wash and trim the ends of both English cucumbers. Carefully slice each cucumber in half lengthwise to create four long halves. Use a spoon to gently scoop out the seeds and watery center to form a trough for the filling, being careful not to pierce through the outer skin.
2. Make the Paneer Filling: Heat 15 ml (1 tablespoon) of the vegetable oil in a large skillet over medium heat. Add half of the chopped onion and sauté for 3-4 minutes until softened. Add half of the minced garlic, half of the grated ginger, and all of the green chili (if using), cooking for another minute until fragrant. Stir in the chopped spinach until wilted, about 2-3 minutes. Add the crumbled paneer and half of each spice (cumin, coriander, turmeric, garam masala, salt, pepper). Cook for 2-3 minutes, stirring to combine everything, then set aside to cool slightly.
3. Stuff the Cucumbers: Evenly spoon the cooled paneer and spinach filling into the hollowed cucumber halves, pressing it gently to fill the cavities. Place the filled cucumber halves in a single layer in a deep oven-safe pan or Dutch oven. Make sure the filling is packed tightly so it doesn’t fall out when baking.
4. Prepare the Tomato Sauce: In the same skillet (no need to clean), heat the remaining 15 ml (1 tablespoon) of vegetable oil over medium heat. Add the remaining half of the chopped onion and sauté until golden brown, about 5-7 minutes. Add the remaining half of the minced garlic and grated ginger, cooking for 1 minute. Stir in the crushed tomatoes and the remaining half of each spice, cooking for 5 minutes until the sauce thickens slightly and darkens.
5. Simmer and Bake: Pour in the vegetable stock and bring the sauce to a gentle simmer. Carefully pour this flavorful sauce over and around the stuffed cucumber halves in the oven-safe pan; ensure the cucumbers are partly submerged. Cover the pan with a lid or aluminum foil and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cucumbers are tender but still hold their shape. This whole cucumber recipe is best when the cucumbers are tender but not mushy; check them at 25 minutes to gauge softness.
6. Rest and Serve: Carefully remove the pan from the oven and let the stuffed cucumbers rest in the sauce for 5 minutes. To serve, slice the cucumbers into 3 cm (1.2 inch) thick rounds. Arrange slices on plates with a generous amount of the rich tomato sauce and finish with a sprinkle of fresh chopped cilantro. This high-protein whole cucumber recipe is best served warm.

Make-Ahead Tips and Storage

This whole cucumber recipe is excellent for meal prep, allowing you to get a head start on weeknight cooking. Proper storage ensures you can enjoy a fresh, healthy dinner without added stress.

• Make Ahead: To save time, you can prepare the paneer filling up to 2 days in advance. Store it in an airtight container in the refrigerator. The tomato sauce can also be made a day ahead and refrigerated separately.
• Stuffed Cucumbers: You can stuff the cucumbers up to 4 hours before baking, but they may become slightly watery if left longer. If making ahead, add the sauce right before baking.
• Storing Leftovers: Store leftover stuffed cucumbers in the sauce in an airtight container for up to 3 days in the refrigerator. The cucumbers will soften further when stored, but the flavors deepen nicely. Reheat gently in the microwave or a low oven (150°C/300°F).
• Freezing: This dish is not suitable for freezing. The cucumbers become very mushy after thawing due to their high water content.

Serving Suggestions and Pairings

To turn this stuffed cucumber dish into a complete meal, pair it with sides that complement the rich, flavorful sauce and creamy filling. These pairings make it perfect for family dinners.

• Rice: Serve this whole cucumber recipe over plain basmati rice or brown rice to soak up the flavorful tomato sauce. This makes it a complete, satisfying meal.
• Flatbread: Warm naan bread, paratha, or roti are excellent for scooping up the extra sauce and creamy filling.
• Side Salad: A simple, fresh green salad with a lemon vinaigrette or a light cucumber-yogurt raita provides a cooling contrast to the rich, warm dish.

FAQs

Can I use a different vegetable instead of paneer?

Yes, you can substitute firm tofu (pressed and crumbled) for a plant-based option. If you prefer a meat option, brown ground chicken or turkey first before adding the spices. The ratio of 1:1 works well here for a complete high-protein meal.

Why do I need to bake the cucumber?

Baking transforms the cucumber from a crisp salad ingredient into a tender, hearty component. This process allows the flesh to absorb the flavors from the tomato sauce and filling, creating a whole cucumber recipe that feels like comfort food rather than a side dish.

Can I use a different type of cucumber?

English cucumbers are best because they have thin skin that softens easily when cooked. If you use standard field cucumbers, peel them first to avoid a tough texture when baked. This whole cucumber recipe works best with long, straight varieties.

How do I keep the filling from falling out?

When hollowing the cucumbers, be sure to leave enough flesh on the sides to create a secure boat. Pack the filling firmly, and avoid overfilling. A little trick I learned to make this whole cucumber recipe easier is to lightly score the inside flesh of the cucumber before adding the filling; this helps the paneer grip the sides better.

Conclusion

This whole cucumber recipe proves that cucumbers can be so much more than just a salad topping, creating a hearty main course that’s perfect for satisfying family dinners. Don’t forget to save this outline to Pinterest for future inspiration on healthy eating and quick meals.

Print