Stuffed vegetables are a traditional Greek dish. Greeks make this recipe in summertime. But this dish is very good in winter also. No need to have delicious summer tomatoes and peppers only. Use onions. Onion gives out all its sweetness when cooked, and if combined with groats, it makes a winter, wonderful dish.
First, peel the onions, fill a pot with water and steam them for five minutes to soften. Then empty the onions, removing their inner flesh. Don’t throw the inner part away; chop it and sauté in a large pan with olive oil. Add the groats in the pan. Grate the zucchini and add it also in the pan. Use the zucchini optionally, for a richer filling. End the blanching by pouring the diced tomatoes in the pan. Add 1/2 cup water or white wine and let the mixture boil.
After five minutes remove from heat, let cool a bit and fill your onions. Remember that groats swell less than rice does, so fill your onions, almost to the top. Then put the onions in a small pan, cut the potatoes in large pieces and place them among the onions to fill the gaps.
Add some olive oil and put the pan in the oven. Cook for half an hour in low temperature. After the first five minutes, cover the pan with a foil, to make sure the stuffed onions are baked evenly.