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.
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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.
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⭐️ 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
The easiest way to hollow out zucchini is to cut them in half lengthwise and hollow out the flesh using a spoon (see photo above for reference).
Yes, 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.
Zucchini pairs really well with Italian or Mediterranean ingredients like tomatoes, onion, mozzarella cheese, basil, and oregano.
🍽 Related Recipes
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Vegetarian Stuffed Zucchini Boats with Rice
Ingredients
- ½ cup brown rice, uncooked
- 4 zucchinis
- 1 Tablespoon extra-virgin olive oil
- 1 shallot, finely diced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 tomato, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 cup mozzarella, grated
- 2 Tablespoons fresh basil, chopped
Instructions
- Cook the rice according to package instructions. Set aside
- Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place zucchini flesh in a small bowl and dice into ¼" pieces.
- Place zucchini halves into a large baking dish or on a 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.
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Notes
- 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.
Michelle says
Love this! Fun and healthy but also filling!
Taryn says
It is clear that no one made this recipe, 1/2 cup of rice is not enough to fill these zucchini. In addition, use crushed tomato, this rice is dry with one tomato. Recipe is written very poorly. Double your rice. Basic recipe that needs some work.
MaryAnne says
Hi Taryn, I'm sorry you were disappointed with this recipe. I've made it several times, and I often have a little bit of filling leftover, so I'm not sure why you didn't have enough rice filling. Once the rice is cooked, you should have a little more than 1 cup of cooked rice. Thanks for your review!
Manushag says
I made this recipe today, and, since I only had 2 zucchini, I reduced the amount of rice to about 1/2 cup. I skipped the tomato, due to allergies and substituted a bit of broth. I had way too much filling, so piled it up high and used extra mozzarella and some parmesan, for good measure. It was delicious! My son and I enjoyed it very much, and still have 2 boats for tomorrow! Thank you for your recipe.
MaryAnne says
So glad it was a hit with you and your son, Manushag! I often have a little bit of filling left over when I make it as well, so I'll eat it as a "grain bowl" the next day. Thanks for leaving a review!
Keri Bevan says
I needed a way to use up all the zucchini I've grown this year and these boats are perfect!
Gastronotherapy says
My thinking exactly! 🙂
Anaiah says
These zucchini boats were fun to make, healthy, and so delicious! I love the simplicity of it and also how many different ways it can be customized. Definitely will be making it again!
Gastronotherapy says
Thanks, Anaiah! So glad you enjoyed them!
saif says
I love Rice stuffed Zucchini recipe. It looks gorgeous.
Alex says
I'm always looking for new dinner ideas and this sounds like such a great one! Love that it's light and healthy - perfect for summer.
Gastronotherapy says
Thanks, Alex! Yes - it's the perfect delicious and healthy summer meal!
Beth says
These are calling my name and I can’t wait to make these! My daughter and husband are going to love these zucchini boats! Excited to give these a try for lunch tomorrow!
Gastronotherapy says
yay!!
Amanda Dixon says
These zucchini boats were great! The rice made it nice and filling, and I loved all that melted cheesy goodness.
Gastronotherapy says
So glad you loved them, Amanda! 🙂
Claudia Lamascolo says
this was delicious will make it again and again!
Gastronotherapy says
Thanks, Claudia!
Lucy says
I love zucchini boats. I love the addition of rice which makes more filling than other versions I've tried. Such a healthy yet delicious meal.
Beth says
Absolutely loved here and so tasty! We loved the addition of rice and the flavors were so delicious. Can't wait to make these for dinner tonight!
Gastronotherapy says
Thanks, Beth! So glad you enjoyed them!
Lima Ekram says
Just made it - absolutely delicious!! This one is a keeper!
Gastronotherapy says
Yay! Thanks for leaving a comment, Lima!
Justine says
Awesome stuffed zucchini recipe! I like to make them on Sunday night and take them for lunch during the week. Do you think they would freeze well?
MaryAnne says
Hi Justine, they should freeze just fine! I would wrap each stuffed zucchini in foil and then place in a freezer-safe container. You can freeze them for up to 3 months. So glad you're enjoying them!
Judy says
Hi, I have an abundance of zucchini (one of my favorites) and some leftover rice from Chinese food and was going to make your recipe. Just an FYI that you mention tomato and have a picture of it but, it's not included in your ingredient list! Just wanted to let you know.
MaryAnne says
Hi Judy, I just double-checked, and it is in fact listed. 😀 Let me know how your stuffed zucchini turns out, and thanks for stopping by!
Jo Ann says
My mom used to make stuffed zucchini but I think she’d parboil them after scooping them out. I’m concerned they won’t soften enough if I don’t pre-cooked them. Thanks!
MaryAnne says
Hi Jo Ann, there's no need to par-boil them. We cook the zucchini flesh separately before assembling and baking. The total baking time is 40-45 minutes, which makes the zucchini halves firm-tender without becoming mushy. If you want to make them softer, you can simply add another 5 minutes to your bake time. Let me know how they turn out, and thanks for stopping by!
Jackie says
I bet that parboil was for stuffed peppers. I do that too.
Karen Rowell says
Excellent recipe but I wanted to use leftover tomato based pasta sauce and this one used fresh tomatoes.
I made it with a fresh tomato but it needed some of the "zing" the pasta sauce provides.
MaryAnne says
Thanks for leaving a review, Karen! Adding some pasta sauce sounds like a great addition!
Jackie says
I made it totally according to instructions but used Mexican spices and Jack cheese. Just a variation I was in the mood for! turned out great, thank you!
MaryAnne says
Giving it a Mexican twist sounds delicious, Jackie! Thanks for leaving a review!