Stuffed Zucchini Boats with Rice and Cheese – Simple Recipes for Dinner
Okay, I have to admit – these stuffed zucchini boats are my go-to weeknight magic. There’s just something about scooping out those bright green zucchini shells and filling them with fluffy rice and melty cheese that hits all the right cozy notes. Plus, they’re easy enough for a quick dinner but still feel special enough to impress whoever’s at your table. The smell of baking zucchini mingled with bubbling cheese? Total comfort in the kitchen, and I can’t wait to share all my tips with you so your kitchen smells just as good!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 4 medium zucchinis
- 1 cup cooked white rice
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ cup marinara sauce
For the Sauce / Garnish (if applicable):
- Fresh basil leaves for garnish
- Extra marinara sauce for serving
How I Make It
Step 1:
First things first, preheat your oven to 375°F. While that’s warming up, grab your zucchinis and slice them in half lengthwise. Using a spoon, gently scoop out the soft, seed-filled center, leaving about a ¼-inch thick shell for that perfect “boat” sturdiness. Don’t toss the scooped zucchini flesh — we’ll chop it up and add it to our filling!
Step 2:
In a skillet, heat 1 tbsp olive oil over medium heat. Toss in the chopped onion and garlic, stirring until fragrant and translucent – about 3 minutes. Add the chopped zucchini flesh, seasoning with oregano, salt, and pepper. Cook until the zucchini softens and releases a gentle, fresh aroma, around 4-5 minutes.
Step 3:
Remove the skillet from heat and stir in the cooked rice and half of the mozzarella cheese. This mixture should be creamy and lightly cheesy, perfect to stuff inside our zucchini shells.
Step 4:
Place your zucchini boats in a baking dish. If you love extra sauce, spread a thin layer of marinara sauce underneath each boat for extra flavor and moisture. Then, carefully pack the rice and zucchini mixture into every hollow.
Step 5:
Sprinkle the remaining mozzarella and all the Parmesan cheese evenly over the stuffed boats. This will create that golden, bubbly top we all adore!
Step 6:
Bake uncovered for about 25-30 minutes, until the zucchinis are tender but still hold their shape, and the cheese turns golden brown. Let them rest a few minutes before serving, garnished with fresh basil leaves if you like.
Variations & Tips
- Swap rice for quinoa or couscous for a different texture and protein boost.
- Add cooked ground turkey, beef, or sausage to the filling for a meatier version.
- Mix in some chopped sun-dried tomatoes or olives for a Mediterranean twist.
- Use a blend of cheeses like cheddar or fontina if mozzarella isn’t your favorite.
- If zucchinis seem watery, sprinkle the scooped shells with a pinch of salt and let them drain for 10 minutes before stuffing.
- Don’t have marinara? A dollop of pesto adds a fresh, herbaceous flavor.
How I Like to Serve It
I love serving these zucchini boats with a crisp side salad, especially during warmer months when fresh garden greens are at their peak. They also make a great lighter option for casual gatherings, paired with some crusty bread to soak up any extra sauce. For a cozy night, a glass of chilled white wine complements this cheesy, veggie-packed dish perfectly.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat covered in the microwave or oven at 350°F until warmed through to keep the zucchini tender.
Closing: This recipe is a reliable weeknight winner because it’s straightforward, delicious, and just so satisfying – trust me, you’ll keep making it again and again!