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.
Servings: 4 servings
Calories: 252kcal
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.
Video
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.
Nutrition
Calories: 252kcal | Carbohydrates: 29g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 488mg | Potassium: 722mg | Fiber: 4g | Sugar: 7g | Vitamin A: 945IU | Vitamin C: 41mg | Calcium: 210mg | Iron: 2mg