How To Make Stuffed Zucchini Boats with Rice

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Rice stuffed zucchini boats are healthy and satisfying, and perfect  for when you want a light yet flavorful meal. Filled with a vegetarian  mixture and topped with mozzarella, these zucchini boats are easy and  fun!

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– ½ cup brown rice, uncooked – 4 zucchinis – 1 Tablespoon extra-virgin olive oil – 1 shallot, finely chopped – 4 garlic cloves, minced – 2 teaspoon Italian seasoning – 1 tomato, diced – ½ teaspoon salt – 1 cup mozzarella, grated – ¼ teaspoon red pepper flakes

What You'll Need

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Step 1. Cook the rice according to package instructions. Step 2. Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place flesh in a small bowl and roughly chop.

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Step 3. Place zucchini halves into a large baking dish or baking sheet. Preheat oven to 350 degrees F.

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Step 4. 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. Add shallot and cook for an additional 3-4  minutes. Add garlic and Italian seasoning and cook for 1 more minute.  Remove from heat.

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Step 5. To zucchini flesh-shallot mixture, add cooked rice, tomato, and salt. Stir to combine.

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Step 6. Distribute rice mixture evenly into each  zucchini half. Place in 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.

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Make ahead: 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.

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SERVE  AND  ENJOY!

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