Zucchini With Rice
Creamy zucchini stuffed with cottage cheese and rice, topped with melted cheddar for a comforting, savory vegetarian dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Saute chopped onion in margarine until translucent.
- Cook zucchini in boiling water for 5 minutes.
- Cut zucchini lengthwise and scoop out the centers, then dice the centers.
- In a bowl, combine diced zucchini centers, drained cottage cheese, cooked rice, beaten egg, salt, chervil, and thyme.
- Lightly salt the zucchini shells and fill them with the zucchini mixture.
- Place the filled shells in a greased baking dish.
- Cover the dish with foil and bake at 350°F (175°C) for about 25 minutes.
- Remove from oven, uncover, and sprinkle with shredded Cheddar cheese.
- Return to oven and bake for an additional 5 to 10 minutes until the cheese melts.
Tips & Substitutions
For added flavor, consider incorporating cooked sausage or ground turkey into the filling. If you don't have chervil, fresh parsley can be a great substitute. For a creamier texture, try using ricotta cheese instead of cottage cheese. To enhance the dish, a sprinkle of red pepper flakes can provide a delightful kick. This dish is perfect for using up leftover rice, making it a practical choice.
Serving Suggestions
Serve the zucchini with a side salad for a fresh contrast, or pair it with a light soup for a comforting meal. This dish pairs beautifully with Peanut Butter Twirls for dessert, creating a delightful culinary experience. For those looking to add protein, grilled chicken or a simple bean salad works well alongside the stuffed zucchini.
Storage & Reheating
Leftover zucchini with rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover loosely with a lid or microwave-safe wrap, heating in 30-second intervals until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 15 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini With Rice contains roughly 514 calories, with 12g protein, 75g carbohydrates, and 22g fat. It is an excellent source of vitamin C (89% of the Daily Value), iron (77% of the Daily Value), and calcium (40% of the Daily Value). Note that it is relatively high in sodium, at 920mg per serving (40% of the Daily Value).
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).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the zucchini and filling a day in advance. Keep the filling separate and fill the zucchini shells just before baking. This helps maintain the texture and flavor. Store the uncooked filled shells in the refrigerator, covered, until you're ready to bake them. Just add a few extra minutes to the baking time if they're cold from the fridge.
What can I use instead of zucchini?
If zucchini isn't available, you can use hollowed-out bell peppers or eggplants as a substitute. They will provide a different flavor but still work well with the rice and cheese filling. Adjust the cooking time slightly depending on the vegetable you choose, as some may require longer to cook through.
How can I make this dish vegan?
To make this recipe vegan, substitute margarine with olive oil or a plant-based butter alternative. Replace the cottage cheese with a dairy-free cheese or blended silken tofu for creaminess, and use a flaxseed egg or chia egg instead of the beaten egg. These adjustments will help maintain the integrity of the dish while making it suitable for a vegan diet.
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).