Vegetarian Stuffed Zucchini Boats with Rice
Healthy and delicious vegetarian stuffed zucchini boats with rice, tomatoes, and melted cheese on top! A light dinner recipe for two!
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Servings :
Calories : 465kcal
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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Nutrition
Calories: 465kcal | Carbohydrates: 42g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 289mg | Potassium: 995mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1807IU | Vitamin C: 53mg | Calcium: 295mg | Iron: 2mg