Stuffed Zucchini Boats
Colorful stuffed zucchini boats packed with seasoned rice, fresh vegetables, and herbs, perfect for a healthy, flavorful vegetarian main or side dish suitable for any occasion.
Ingredients
- 2 medium zucchini ⓘ
- 1/2 cup brown rice ⓘ
- 1 tablespoon olive oil ⓘ
- 1 small onion
- 2 cloves garlic ⓘ
- 1 red or green pepper ⓘ
- 1/2 cup mushrooms ⓘ
- 1 teaspoon Italian seasoning ⓘ
- dash of cayenne pepper ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/4 cup fresh parsley ⓘ
- 2 tomatoes ⓘ
- 10 pimento-stuffed green olives ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Cook the brown rice in 1 1/2 cups of water until done; set aside.
- Wash the zucchini thoroughly, trim ends, and slice in half lengthwise.
- Scoop out the pulp from the zucchini, leaving a 1/4-inch shell.
- Chop the zucchini pulp and set aside.
- Saute chopped onion and minced garlic in olive oil until softened.
- Add the chopped zucchini, diced red or green pepper, chopped mushrooms, Italian seasoning, cayenne pepper, salt, and black pepper; cook until the zucchini is softened.
- Remove from heat; stir in chopped tomatoes, cooked rice, and chopped parsley.
- Stuff the zucchini shells with the mixture and place in a baking dish.
- Bake in the preheated oven for about 20-25 minutes until heated through and the shells are tender.
Nutrition & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).