Stuffed Zucchini
These tender zucchini boats are generously filled with a savory grain, herb, and cheese stuffing that makes for a satisfying vegetarian main dish.
Ingredients
- •4 medium zucchini
- •1 tablespoon extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup cooked white or brown rice
- •1 cup canned black beans, rinsed and drained
- •1/2 cup canned crushed tomatoes
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •1/2 cup shredded mozzarella or cheddar cheese
- •Salt and freshly ground black pepper to taste
- •2 tablespoons chopped fresh cilantro or parsley
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a baking dish.
- 2
Cut the zucchini in half lengthwise, and use a spoon to carefully scoop out the pulp, leaving about a quarter-inch shell to create boats. Chop the scooped zucchini pulp finely and set aside.
- 3
Heat the olive oil in a skillet over medium heat, add the onion and cook until translucent and soft, about 5 minutes.
- 4
Add the minced garlic and the chopped zucchini pulp to the skillet, cooking for another 3 to 4 minutes until the excess moisture evaporates.
- 5
Stir in the cooked rice, black beans, crushed tomatoes, cumin, dried oregano, salt, and pepper, cooking for 2 more minutes until heated through.
- 6
Remove the mixture from the heat and stir in half of the shredded cheese and the fresh cilantro.
- 7
Arrange the zucchini boats in the prepared baking dish and season the insides lightly with salt and pepper.
- 8
Spoon the rice and bean filling generously into each zucchini boat, packing it down gently.
- 9
Top the stuffed zucchini with the remaining shredded cheese.
- 10
Bake uncovered for 25 to 30 minutes until the zucchini shells are tender when poked with a fork and the cheese on top is melted and golden.
💡 Chef tips
- You can substitute the cooked rice with quinoa or bulgur wheat for a different texture and added protein.
- Assemble the stuffed zucchini a few hours ahead of time, cover, and keep in the refrigerator until you are ready to bake them.
- Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
✅ How it should turn out
The finished zucchini boats are tender-crisp on the outside with a warm, seasoned grain and bean filling that is bound together by melted, golden cheese.