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vegetarian zucchini boats filled with rice on a plate
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4.77 from 13 votes

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!
Course Mains
Cuisine Vegetarian
Keyword stuffed zucchini with rice, vegetarian stuffed zucchini, zucchini boats vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 465kcal
Author Aline Cueni

Ingredients

  • ½ cup 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 grated cheese parmesan, cheddar, or swiss cheese
  • ½ cup 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.

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