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, halved lengthwise
- •1 cup cooked jasmine or basmati rice
- •1/2 cup crumbled feta cheese
- •1/4 cup toasted pine nuts
- •1/4 cup grated Parmesan cheese
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, chopped
- •1 tablespoon 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
Use a small spoon to scoop out the center of the zucchini halves, leaving about a 1/4-inch border to create a boat shape; chop the scooped-out zucchini flesh finely.
- 3
In a skillet, heat the olive oil over medium heat and sauté the chopped zucchini flesh and minced garlic for 3-4 minutes until softened.
- 4
In a medium bowl, combine the cooked rice, sautéed zucchini mixture, feta, pine nuts, parsley, and oregano; season with salt and pepper.
- 5
Arrange the zucchini boats in the prepared baking dish and stuff them generously with the rice mixture.
- 6
Sprinkle the tops with Parmesan cheese and bake for 25-30 minutes, or until the zucchini is tender and the cheese is lightly golden.
- 7
Serve warm, optionally garnished with extra fresh parsley.
💡 Chef tips
- For a heartier version, you can stir in cooked lentils or finely chopped sun-dried tomatoes into the filling.
- You can prepare the filling up to 24 hours in advance and store it in the refrigerator, stuffing the zucchini just before baking.
- If you prefer a softer texture, cover the baking dish with foil for the first 15 minutes of baking.
✅ How it should turn out
The finished zucchini boats should be fork-tender with a slightly crisp top, smelling of toasted nuts and herbs, and offering a delightful balance of creamy feta and savory rice.