Stuffed Zucchini Boats

These zucchini halves filled with herbed rice and veggies transform the humble squash into an impressive main dish or hearty side. Perfect for both weeknight dinners and special occasions, these zucchini boats offer a nutritious, flavorful way to enjoy summer's most prolific vegetable.

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Course: Main Course, Side Dish

Cuisine: Mediterranean

Keyword: Zucchini, Stuffed Vegetables, Healthy Dinner, Summer Recipe, Vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 285kcal

Equipment

Baking Sheet
Skillet
Melon Baller or Spoon

Ingredients

For the Zucchini Boats

4 medium zucchini about 8 inches long each
3 tablespoons olive oil divided
salt to taste
freshly ground black pepper to taste

For the Filling

1 cup cooked brown rice substitute with quinoa for extra protein
1 cup cherry tomatoes quartered
1/2 cup red bell pepper finely diced
1/3 cup red onion minced
2 cloves garlic minced
1/4 cup fresh basil chopped
2 tablespoons fresh parsley chopped
1/2 cup feta cheese crumbled (substitute with nutritional yeast for vegan option)
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes optional
1/4 cup Parmesan cheese grated, for topping (optional)

Instructions

Cut each zucchini in half lengthwise. Using a small spoon or melon baller, carefully scoop out the flesh, leaving a 1/4-inch border all around to create a stable "boat." Chop the scooped zucchini flesh and set aside.
Preheat your oven to 375°F (190°C). Brush the zucchini boats with 1 tablespoon of olive oil and season with salt and pepper. Place them cut-side up on a baking sheet and bake for 10 minutes.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent. Add the chopped zucchini flesh, bell pepper, and garlic. Cook for 4-5 minutes until vegetables are softened but still retain some firmness.
Remove the skillet from heat and stir in the cooked rice, cherry tomatoes, fresh herbs, lemon juice, oregano, red pepper flakes, and feta cheese. Taste and adjust seasoning with salt and pepper.
Carefully spoon the filling mixture into the par-baked zucchini boats, mounding slightly. Sprinkle with Parmesan cheese if using. Return to the oven and bake for 15-20 minutes until the filling is heated through and the tops are golden brown.

Notes

Don't scoop too deeply into the zucchini, as your boats need structural integrity to hold the filling.

These zucchini boats maintain their quality in an airtight container in the refrigerator for up to 3 days.

For best results when reheating, sprinkle with a few drops of water and cover loosely with foil before warming in a 350°F oven for 10-15 minutes.

The boats also freeze well after baking—cool completely, wrap individually, and freeze for up to 2 months.

Nutrition

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