Vegetarian Stuffed Zucchini Boats with Rice

Enjoy the abundance of fresh summer produce with these vegetarian stuffed zucchini boats with rice. They're full of savory and zippy Italian flavor, and perfect for when you want a healthy and satisfying meal. In this easy recipe, tender zucchini halves are filled with a mouthwatering mixture of seasoned vegetables, aromatic herbs, and topped with gooey mozzarella. Whether you're a vegetarian or simply looking for a healthy and delicious meal, these stuffed zucchini boats will leave you feeling satisfied.

When my garden zucchinis grow all at once, leading to a zucchini-palooza, I turn to recipes like this delicious stuffed zucchini with rice, as well as zucchini fritters, zucchini risotto, and chocolate zucchini bread.

This zucchini boat recipe is very easy and straight-forward, healthy, and full of robust flavor, despite it being a very simple dish. What's more, we use the entire zucchini, sautéeing the flesh and adding it to our vegetarian filling.

Brown rice is added for nutty flavor and to make the overall dish more substantial. Garlic, shallots, and Italian seasoning all add robust flavor, and creamy mozzarella cheese becomes melty in the oven, with crispy edges. I hope this dish becomes a summer staple in your household.

Jump to:

• ⭐️ Why These Zucchini Boats are the Best
• 🍅 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How to Make Vegetarian Stuffed Zucchini with Rice
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍽 Related Recipes
• Vegetarian Stuffed Zucchini Boats with Rice

⭐️ Why These Zucchini Boats are the Best

• In this recipe for vegetarian zucchini boats, tender zucchini halves are filled with a mouthwatering mixture of seasoned vegetables, aromatic herbs, and topped with gooey mozzarella. They're zesty, herby, savory, and cheesy!
• Easy vegetarian recipe with only 15 minutes of active prep time. While your rice is cooking, hollow out your zucchini, cook the filling, and assemble.
• Make-ahead instructions provided. You can also assemble your stuffed zucchini and freeze to bake at a later date.
• Healthy recipe that's high in protein, packed with fiber and nutrients, gluten-free, and can easily be made dairy-free/vegan.
• Kid-friendly meal. Get your kids involved by having them hollow out the zucchini!

🍅 Ingredient Notes

• Brown rice - Packed with protein and fiber, it has a delicious nutty flavor that I love.
• Zucchinis - This is a great way to use up all that summer zucchini! Because zucchini has a high water percentage, it's naturally low in calories, full of fiber, and contains nutrients like vitamins A and C.
• Shallot - Adds aromatics and well-balanced flavor to your rice filling.
• Garlic - Adds deeper flavor without being overpowering. Use fresh garlic if you can. Otherwise, garlic powder will do.
• Italian seasoning - Adds savory Italian flavor. Or, make your own Italian seasoning blend! Keep it on hand and add it to all of your favorite Italian recipes.
• Tomato - Provides acidity, slight sweetness, and complements the Italian flavors.
• Red pepper flakes - These are completely optional, but I love the pop of heat they provide.
• Mozzarella cheese - Melty, gooey mild cheese adds creaminess and additional salt.
• Fresh basil - This summery herb adds freshness and more Italian flavor.

📝 Variations & Substitutions

• Use your favorite grain. Substitute the brown rice for your favorite grain. White rice, farro, quinoa, or barley would all work great. Cook according to package instructions. And if you are short on time, make your grain ahead of time.
• Add protein. This vegetarian dish has a substantial amount of protein as-is. However, you can make it a heartier dish by adding chickpeas, beans, or tofu.
• Cheese. Substitute Swiss, provolone, or your favorite soft, mild cheese in place of mozzarella.
• Make vegan/dairy-free: Substitute the mozzarella for your favorite plant-based cheese. Just be sure that it's one that melts well, as some melt better than others.

🔪 How to Make Vegetarian Stuffed Zucchini with Rice

Cook the rice according to package instructions. Set aside.

Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place flesh in a small bowl and roughly chop.

Place zucchini halves into a large baking dish or baking sheet. Preheat oven to 350 degrees F.

In a large skillet over medium-low heat, warm olive oil for 1 minute. Add zucchini flesh and cook until water is gone, about 5-7 minutes. Next, add shallot and cook for an additional 3-4 minutes. Add garlic and Italian seasoning and cook for 1 more minute. Remove from heat.

To zucchini flesh-shallot mixture, add cooked rice, tomato, salt, black pepper, and red pepper flakes (if using). Stir to combine.

Distribute the rice mixture evenly into each zucchini half. You can be generous here, filling the zucchini heaping full, as the mixture will cook down. Place in the oven and bake for 30 minutes.

Top each zucchini half with mozzarella and bake for an additional 10-15 minutes, or until the cheese melts and starts to brown. Garnish with fresh basil and serve immediately. *If you have any leftover filling, use it as a bed to serve your zucchini boats on top.

👩🏼‍🍳 Expert Tips

• How to store: Cover and refrigerate for up to 4 days.
• How to reheat: Cover zucchini boats with foil and place in an oven preheated to 350 degrees F. for about 15 minutes.
• Make ahead instructions: Prep your zucchini boats up to one day ahead of time and store in the refrigerator. Bring to room temperature before baking by placing them on the counter for around one hour.
• How to freeze: You can freeze your zucchini boats after assembling but before baking. Wrap each boat in foil and place into a freezer-safe bag for up to 3 months. To thaw, place in the fridge overnight. Bring to room temperature before baking by placing them on the counter for around one hour, and follow baking instructions.
• Serve accompanied with a soup or side salad, like my Gorgonzola apple salad, cucumber salad, or avocado gazpacho.

💬 Frequently Asked Questions

🍽 Related Recipes

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