Go Back
two rice stuffed zucchini boats with fork on a white plate with plaid napkin in background

Rice Stuffed Zucchini Boats

Rice stuffed zucchini boats are healthy and satisfying and perfect when you want a light yet flavorful meal. Filled with a vegetarian mixture and topped with mozzarella, these zucchini boats are easy and fun!
5 from 11 votes
Prep Time 10 mins
Cook Time 50 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 servings


  • 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


  • Cook the rice according to package instructions.
  • 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. 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, and salt. Stir to combine.
  • 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.
Keyword brown rice, garlic, italian seasoning, mozzarella, tomato, zucchini