Stuffed Zucchini
These vibrant zucchini boats are generously filled with a savory grain, herb, and cheese stuffing, then baked until tender and golden.
Ingredients
- •4 medium zucchini
- •1 tablespoon olive oil
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup cooked white rice or quinoa
- •1 can (15 ounces) black beans or chickpeas, rinsed and drained
- •1 cup diced tomatoes, drained
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •Salt and freshly ground black pepper to taste
- •1 cup shredded mozzarella or cheddar cheese
- •1/4 cup chopped fresh cilantro or parsley
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the zucchini halves.
- 2
Wash the zucchini, cut them in half lengthwise, and use a spoon to carefully scoop out the pulp, leaving a sturdy shell about 1/4-inch thick. Chop the removed pulp and set it aside.
- 3
Heat the olive oil in a skillet over medium heat, add the onion and minced garlic, and sauté until soft and translucent, about 4 minutes.
- 4
Stir in the chopped zucchini pulp, cooked rice, beans, diced tomatoes, cumin, oregano, salt, and pepper, cooking for another 5 minutes until heated through.
- 5
Remove the skillet from the heat, stir in half of the shredded cheese and the fresh herbs.
- 6
Arrange the zucchini shells in the prepared baking dish and spoon the filling generously into each boat.
- 7
Top the stuffed zucchini with the remaining cheese and bake uncovered for 25 to 30 minutes, or until the zucchini is fork-tender and the cheese is melted and lightly browned.
- 8
Let cool for a few minutes before serving.
💡 Chef tips
- You can substitute the rice with cooked bulgur, couscous, or leftover grains of your choice.
- Prepare the stuffed zucchini up to a day in advance, cover tightly, and keep in the refrigerator until ready to bake.
- Store any leftovers in an airtight container in the fridge for up to 3 days and reheat in the microwave or oven.
✅ How it should turn out
The finished dish features tender yet firm zucchini boats holding a savory, spiced grain and bean filling, topped with a bubbling, golden crust of melted cheese.