Vegetarian Stuffed Zucchini
These tender zucchini boats are filled with a savory, herb-packed mixture of rice, feta, and toasted pine nuts for a perfect Mediterranean-inspired meal.
Ingredients
- •4 medium zucchini
- •1 cup cooked white rice
- •1 cup crumbled feta cheese
- •1/4 cup toasted pine nuts
- •1/2 cup finely chopped fresh parsley
- •2 cloves garlic, minced
- •1/4 cup grated Parmesan cheese
- •3 tablespoons extra virgin olive oil
- •1/2 teaspoon dried oregano
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- 2
Slice the zucchini in half lengthwise and use a small spoon to scoop out the center flesh, leaving about a 1/4-inch shell.
- 3
Finely chop the scooped-out zucchini flesh and sauté it in a pan with 1 tablespoon of olive oil and the minced garlic until soft, about 5 minutes.
- 4
In a mixing bowl, combine the cooked rice, sautéed zucchini mixture, crumbled feta, pine nuts, parsley, oregano, salt, and pepper.
- 5
Arrange the zucchini shells in the baking dish and stuff each generously with the rice mixture.
- 6
Drizzle the remaining olive oil over the top and sprinkle with the grated Parmesan cheese.
- 7
Bake for 25 to 30 minutes, or until the zucchini is tender and the tops are lightly golden brown.
💡 Chef tips
- For a vegan version, substitute the feta and Parmesan with a plant-based cheese alternative or toasted breadcrumbs mixed with nutritional yeast.
- You can prepare the filling up to 24 hours in advance and store it in the refrigerator until you are ready to stuff and bake.
- If the zucchini are very large, steam them for 5 minutes before stuffing to ensure they cook through evenly.
✅ How it should turn out
The finished zucchini should be fork-tender with a golden, crispy top, offering a delightful contrast between the creamy, savory filling and the fresh, slightly sweet vegetable base.