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
- •1/2 cup crumbled feta cheese
- •1/4 cup toasted pine nuts
- •1/4 cup chopped fresh parsley
- •2 cloves garlic, minced
- •1/2 teaspoon dried oregano
- •2 tablespoons extra virgin olive oil
- •1/4 cup grated Parmesan cheese
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- 2
Cut the zucchini in half lengthwise and use a small spoon to scoop out the centers, leaving about a 1/4-inch thick shell.
- 3
Finely chop the scooped-out zucchini flesh and sauté it in a pan with the garlic and olive oil until soft, about 5 minutes.
- 4
In a mixing bowl, combine the sautéed zucchini mixture, cooked rice, feta cheese, pine nuts, parsley, and oregano; season with salt and pepper.
- 5
Stuff each zucchini shell generously with the rice mixture and place them in the prepared baking dish.
- 6
Sprinkle the tops with grated Parmesan cheese.
- 7
Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the zucchini is tender and the top is lightly golden.
💡 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 keep it refrigerated until you are ready to stuff and bake the zucchini.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
✅ How it should turn out
The finished zucchini boats should be fork-tender with a slightly crisp, golden-brown top, releasing a fragrant aroma of toasted nuts and fresh herbs.