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Healthy and delicious vegetarian stuffed zucchini boats with rice, tomatoes, and melted cheese on top! A light dinner recipe for two!
Stuffed zucchini, also known as zucchini boats, is a delicious, gluten-free, and light dinner. This recipe makes a perfect meal for two. Prepare the double amount along with this green salad, and you can make your whole family happy. An absolute must-try if you love zucchini.
Because they look so pretty and can easily be prepared in advance, this great recipe is also suitable for an evening with guests.
The stuffed zucchinis with rice are topped with cheese and baked until melted and golden brown, which gives them a crunchy crust.
I love to bake them on chopped tomatoes that are soft and juicy and act as a kind of fresh tomato sauce. Feel free to omit the tomatoes.
Although the recipe takes some time to hollow out the zucchini, it is very straightforward. Once everything is in the oven, you have enough time to clean up the kitchen and set the table.
Vegetarian Stuffing
Making stuffed zucchini boats vegetarian is a breeze. The filling consists of rice and fried zucchini flesh. Top it with grated cheese and mozzarella, and you are done.
I love to use a mixture of long grain and wild rice (you can buy this blend at almost every grocery store). The wild rice makes for a nuttier and crunchier filling. Feel free to prepare the recipe with the rice of your choice.
We don’t want to waste the delicious hollowed-out zucchini pulp – it’s too good to throw away. Fry it in a little oil until the excess liquid has evaporated and decreased in volume, then toss it with the cooked rice.
I like to add some finely chopped spring onions and season the mixture with a good pinch of salt and black pepper. Feel free to add any of your preferred herbs. For a milder scallion taste, cook them together with the zucchini flesh.
Do you prefer your zucchini boats vegan? Simply replace the grated cheese and mozzarella in the recipe with a dairy-free cheese alternative.
How To Make Vegetarian Stuffed Zucchini Boats
Read through this visual step-by-step guide with lots of extra tips!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Preheat the oven to 395°F (200°C).
- Cook rice according to the package directions.
- Halve the zucchini lengthwise.
- Hollow out the flesh using a small spoon.
- Make the filling: Heat a skillet over medium heat. Coarsely chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated.
- Add it with the sliced scallion to the rice, toss well, and season with salt and pepper.
- Distribute the chopped tomatoes evenly in a baking dish. Place the zucchini shells on top and drizzle everything with 1 tbsp olive oil, dried rosemary, a pinch of salt and pepper.
- Fill the zucchinis with the filling.
- Top it first with the grated parmesan cheese (Swiss cheese or cheddar works too), then with mozzarella.
- Bake for 20-25 minutes until the cheese is golden brown.
Recipe FAQ
Vegan? Substitute the cheese with a dairy-free cheese alternative to make this recipe vegan. Make sure to choose a plant-based cheese that melts! 😉
Which is the best rice for this recipe? It tastes best with a long grain & wild rice mix. Feel free to substitute with long-grain white rice, brown rice, or red rice. I don’t recommend using basmati or jasmine rice to make filled zucchini boats.
Can I keep leftovers? Yes, of course. Store remaining zucchinis in an airtight container for up to 3 days in the refrigerator. Reheat for about 15 minutes in the preheated oven at 355°F (180°C) or in the microwave.
Can I prepare stuffed zucchini boats in advance? Absolutely! Prepare everything up to the last step (without baking) and cover the baking dish with plastic wrap. Store it for up to one day in the fridge and bake according to the recipe instructions.
Do you like vegan ground beef? Fry some vegan “ground beef” with a little oil in a skillet and toss with the filling before stuffing the zucchinis.
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Vegetarian Stuffed Zucchini Boats with Rice
Ingredients
- ½ cup (100 g) long-grain & wild rice, or white long grain rice
- 2 medium zucchinis
- 2 tbsp olive oil
- 1 scallion, thinly sliced
- 2 large tomatoes
- ¼ tsp rosemary, dried or fresh
- ¼ cup (20 g) grated cheese, parmesan, cheddar, or swiss cheese
- ½ cup (75 g) mozzarella, thinly sliced
Instructions
- Preheat oven to 395°F (200°C).
- Cook rice according to the package directions.
- Halve the zucchini lengthwise and hollow out the flesh using a small spoon.
- Make the filling: Heat a skillet over medium-high heat. Coarsely chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper.
- Distribute the chopped tomatoes evenly in a baking dish. Place the zucchini on top and drizzle everything with 1 tbsp olive oil, dried rosemary, a pinch of salt and pepper.
- Fill the zucchinis with the filling and top it first with the grated cheese, then with mozzarella.
- Bake for 20-25 minutes until the cheese is golden brown.
Notes
- Rice: Use a wild rice blend for a nuttier and crunchier texture. Feel free to substitute with long-grain white rice or rice of choice.
- Tomatoes: Adds some juiciness to the dish. Can be omitted.
- Vegan: Substitute the cheese with a dairy-free cheese alternative to make this recipe vegan.
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