Savory Brown Rice-Stuffed Zucchini Boats
This delicious and healthy recipe features fresh zucchini filled with a savory mixture of cooked brown rice, vegetables, and cheeses. Created out of necessity, this dish is perfect for a weeknight dinner or as a fun way to involve the kids in the kitchen. The stuffing is hearty yet light, with a delightful crunch from the pecans and a burst of flavor from the herbs. Even picky eaters will be asking for seconds! Don't forget to save any leftover stuffing to bake alongside the zucchinis for an extra treat.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Zucchini
2 medium (Trimmed and halved lengthwise, pulp scooped out)
Cooked brown rice
2 cups (Prepared and cooled)
Olive oil
2 teaspoons (For sautéing)
Onion
1/2 medium (Chopped)
Red bell pepper
1/2 small (Chopped)
Garlic
1 clove (Minced)
Tomato
1 medium (Peeled, seeded, and chopped)
Pecans
1/4 cup (Coarsely chopped)
Dried thyme
1/2 teaspoon (Use fresh or dried herbs as desired)
Salt
to taste (For seasoning)
Freshly ground black pepper
to taste (For seasoning)
Mozzarella cheese
1/2 cup (Shredded)
Parmesan cheese
2 tablespoons (Shredded)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Trim both ends of the zucchini and carefully cut them in half lengthwise. Using a spoon, scoop out the zucchini pulp, leaving about 1/4-inch thick walls for the boats. Reserve the pulp for later.
3
Roughly chop the reserved zucchini pulp.
4
In a skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic, sautéing until the onion is tender and translucent, approximately 5 minutes.
5
Stir in the chopped zucchini pulp and pecans, continuing to sauté for another 3 minutes until everything is combined.
6
Add the chopped tomato, cooked brown rice, dried thyme, salt, and freshly ground black pepper to the skillet. Stir gently until all ingredients are well mixed and heated through.
7
Carefully stuff the zucchini halves with the rice mixture, mounding it slightly. Sprinkle the top with shredded mozzarella and parmesan cheese.
8
Place the stuffed zucchinis in a small, shallow casserole dish. Cover the dish with aluminum foil to keep the moisture in while baking.
9
Bake in the preheated oven for 30 minutes. Remove the foil and return the dish to the oven for an additional 10 minutes, or until the tops are lightly browned and bubbly.
10
Remove from the oven and let cool slightly before serving. Enjoy your hearty and flavorful stuffed zucchinis!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe name?
Savory Brown Rice-Stuffed Zucchini Boats
What is the main ingredient of the boats?
The boats are made from 2 medium zucchinis, trimmed and halved lengthwise.
Is this recipe vegetarian?
Yes, this is a vegetarian dish containing vegetables, rice, nuts, and cheese.
Is the dish gluten-free?
Yes, this recipe is naturally gluten-free as it uses brown rice instead of wheat products.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How long does the zucchini bake in total?
The dish bakes for a total of 40 minutes: 30 minutes covered with foil and 10 minutes uncovered.
What kind of rice is used for the stuffing?
The recipe calls for 2 cups of cooked and cooled brown rice.
Do I throw away the zucchini pulp?
No, the zucchini pulp is reserved, chopped, and sautéed with the other vegetables to be part of the stuffing.
What nuts are used in this recipe?
The stuffing includes 1/4 cup of coarsely chopped pecans for added crunch.
How much olive oil is needed for sautéing?
You will need 2 teaspoons of olive oil.
What cheeses are used for the topping?
The recipe uses 1/2 cup of shredded mozzarella and 2 tablespoons of shredded parmesan cheese.
How do I prepare the zucchini for stuffing?
Trim the ends, cut them in half lengthwise, and scoop out the pulp leaving 1/4-inch thick walls.
How long should I sauté the onions and bell peppers?
Sauté the onion, red bell pepper, and garlic for approximately 5 minutes until the onion is tender.
What should I do if I have leftover rice stuffing?
You can bake any leftover stuffing in the casserole dish alongside the zucchinis as an extra treat.
Why is the casserole dish covered with aluminum foil?
The foil is used to keep the moisture in while the zucchini boats bake.
How do I know when the zucchini boats are ready?
They are ready when the cheese on top is lightly browned and bubbly after the final 10 minutes of baking.
Can I use fresh herbs instead of dried?
Yes, you can use fresh or dried thyme as desired.
What type of bell pepper is recommended?
The recipe uses 1/2 of a small red bell pepper, chopped.
How much garlic is included?
One clove of minced garlic is used.
How many zucchinis does this recipe require?
The recipe requires 2 medium-sized zucchinis.
What seasonings are added to the rice mixture?
The mixture is seasoned with dried thyme, salt, and freshly ground black pepper.
Should the tomato be prepared in a specific way?
Yes, the medium tomato should be peeled, seeded, and chopped.
Is this recipe suitable for children?
Yes, it is described as a fun way to involve kids in the kitchen and is generally family-friendly.
What type of dish should I use for baking?
A small, shallow casserole dish is recommended.
When do I add the zucchini pulp to the skillet?
Add the chopped pulp and pecans after the onion and peppers have sautéed for 5 minutes, then cook for another 3 minutes.
Is the brown rice added to the skillet before or after the tomatoes?
The cooked brown rice and chopped tomato are added to the skillet at the same time.
What is the calorie count for this dish?
The specific calorie count is not provided in this recipe data.
How many total ingredients are used?
There are 13 ingredients in total.
What is the description of the final texture?
The dish is described as hearty yet light, with a delightful crunch from the pecans.
Should I serve the dish immediately?
It is recommended to let the dish cool slightly before serving.