Vegetarian Stuffed Zucchini Boats With Rice Recipe

I perfected my Vegetarian Zucchini Boats with a tomato and rice filling topped with melted cheese, and there’s an unexpected ingredient in the stuffing that will make you want to read on.

I love finding simple dinners that surprise you. These Vegetarian Stuffed Zucchini Boats With Rice are light but somehow feel indulgent.

I couldn’t resist how the halved zucchinis cradle a warm spoonful of cooked rice, each bite makes me wonder what made it so satisfying. I’ve tried other Zucchini Boat Recipes and this one is sneakier, not loud but very memorable.

If you like Vegetarian Zucchini Boats you’ll get it fast. No fuss, just flavor.

I kept thinking about it the next day and yes, I planned to make it again even though I usually forget stuff like that.

Ingredients

• Zucchini: Low calorie, lots of fiber and water, mild flavor that soaks up fillings.
• Cooked rice: Adds carbs and bulk, keeps inside tender, leftovers work great.
• Tomato: Provides vitamin C, juicy bright acidity, balances the dish.
• Mozzarella: Melts creamy, gives protein and gooey, mild salty flavor kids love.
• Onion: Sweet when cooked, adds savory depth, helps overall flavor build.
• Garlic: Small but powerful, adds pungent aroma and umami kick.
• Olive oil: Healthy fats, helps saute and bring flavors together, its simple but great.
• Parsley or basil: Fresh herbs brighten, add fragrance and slight peppery or sweet notes.

Ingredient Quantities

• 2 medium zucchinis halved lengthwise (about 10 to 12 oz total)
• 1 cup cooked rice leftover or freshly made
• 1 small tomato seeded and diced
• 1 small yellow onion finely chopped
• 2 garlic cloves minced
• 1 tbsp olive oil
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan
• 2 tbsp fresh parsley or basil chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp breadcrumbs optional for extra crunch
• Pinch red pepper flakes optional
• 1 tsp lemon juice or zest optional

How to Make this

1. Preheat oven to 400°F and line a baking sheet with parchment or foil, lightly oil it.

2. Halve 2 medium zucchinis lengthwise and scoop out the seeds and most of the flesh leaving about 1/4 inch shell; reserve the scooped flesh, pat shells dry and sprinkle a little salt on them to draw out moisture, set aside for 5 to 10 minutes then blot again.

3. Heat 1 tbsp olive oil in a skillet over medium heat, add 1 small finely chopped yellow onion and cook until soft, add 2 minced garlic cloves and cook 30 seconds until fragrant.

4. Add the chopped reserved zucchini flesh and 1 small seeded and diced tomato to the skillet, cook until softened about 3 to 4 minutes, then stir in 1 cup cooked rice (leftover rice is great here), 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes if you want heat.

5. Remove skillet from heat, fold in 2 tbsp grated Parmesan, most of the 1/2 cup shredded mozzarella (reserve a little for topping), and 2 tbsp chopped fresh parsley or basil; add 1 tsp lemon juice or a little zest if using, taste and adjust seasoning.

6. If the filling seems too wet, mix in up to 2 tbsp breadcrumbs to bind it; this also gives a nicer texture when baked.

7. Spoon the rice mixture into the zucchini shells, packing lightly but not overstuffing cause they’ll spill.

8. Top each filled boat with the reserved mozzarella and a sprinkle of Parmesan, and if you like extra crunch scatter the optional breadcrumbs on top.

9. Bake for about 18 to 22 minutes until zucchini is tender and cheese is melted and golden, then let rest 3 to 5 minutes.

10. Finish with a little extra chopped parsley or basil and a tiny squeeze of lemon if you used juice, serve warm and enjoy.

Equipment Needed

1. Oven (preheat to 400°F)
2. Baking sheet plus parchment paper or foil (lightly oiled)
3. 8 to 10 inch skillet for the filling
4. Mixing bowl and a spoon or rubber spatula for stirring and stuffing
5. Cutting board and a sharp knife for halving and dicing
6. Measuring cups and spoons for rice, oil and seasonings
7. Cheese grater and a small spoon or melon baller to scoop the zucchini flesh
8. Oven mitts and a spatula or tongs to remove the hot pan from the oven

FAQ

Vegetarian Stuffed Zucchini Boats With Rice Recipe Substitutions and Variations

• Rice: you can swap cooked rice for quinoa or couscous for more protein and a nuttier texture, or use cauliflower rice if you want low carb
• Mozzarella: try provolone or Monterey Jack its melty and mild, or pick a plant based mozzarella for a vegan option
• Parmesan: swap with Pecorino Romano for a sharper salty flavor or sprinkle nutritional yeast if you want a dairy free cheesy note
• Breadcrumbs: use panko or crushed crackers for extra crunch, or skip them and toss in chopped toasted nuts like almonds or walnuts

Pro Tips

– Salt the zucchini shells and let them sit cut side up for at least 10 minutes, then really pat them dry with paper towels; if theyre still soggy try laying them on a rack for a few more minutes so the filling wont get watered down.

– Use cold leftover rice when you can, or if your rice is fresh spread it on a sheet pan to cool and fluff it with a fork first, hot sticky rice makes a gluey filling and nobody likes that.

– If the filling feels loose add a binding boost like 1 beaten egg or a couple more tablespoons of breadcrumbs, and toss in extra grated Parmesan for more savory depth; both help the boats hold their shape after baking.

– For a golden, crunchy top save some cheese and breadcrumbs for the end and either switch the oven to broil for 1 to 2 minutes or move the tray to the top rack, but keep an eye on it cuz it can go from perfect to burnt fast.