Cheesy Stuffed Zucchini Boats
Cheesy Stuffed Zucchini Boats are filled with brown rice, mushrooms, onion, parsley, breadcrumbs, lemon, and cheddar. Baked until tender, they make a satisfying vegetarian main course or side dish.
Equipment
- Aluminium Foil
- medium saucepan
- Mixing bowl
- oven
- spoon
Ingredients
- ½ cup Breadcrumbs
- ¼ cup Brown Rice uncooked
- ½ cup Cheddar Cheese grated
- 1 large Egg White
- 1 clove Garlic minced
- 1 medium Lemon juiced
- 1 cup Mushrooms finely chopped
- ¼ cup Olive Oil
- 1 small Onion finely chopped
- ½ cup Fresh Parsley finely chopped
- ½ teaspoon Black Pepper
- ½ teaspoon Kosher Salt
- ½ cup Boiling Water
- 4 medium Zucchini
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and dry the zucchini.
- Cut the ends from each zucchini.
- Slice each zucchini lengthwise into two equal halves.
- Use a spoon to hollow out the centres.
- Leave a shell approximately ¼ inch thick.
- Finely chop the removed zucchini flesh.
- Combine the brown rice, boiling water, onion, garlic, olive oil, kosher salt, and black pepper in a medium saucepan.
- Bring the mixture to a gentle simmer.
- Cover the saucepan.
- Cook for approximately 15 minutes until the water is absorbed.
- Add the chopped zucchini flesh and mushrooms.
- Cook for another 5 minutes while stirring occasionally.
- Remove the saucepan from the heat.
- Transfer the rice mixture to a mixing bowl.
- Add the breadcrumbs, parsley, lemon juice, egg white, and cheddar cheese.
- Stir until the filling is evenly combined.
- Arrange the hollowed zucchini halves in a baking dish.
- Divide the filling evenly among the zucchini shells.
- Press the filling gently into each shell.
- Spread any remaining filling around the zucchini in the baking dish.
- Cover the baking dish tightly with aluminium foil.
- Place the dish in the preheated oven.
- Bake for 40 minutes.
- Remove the aluminium foil carefully.
- Check that the zucchini is tender.
- Bake uncovered for another 5 minutes when a more golden topping is desired.
- Remove the baking dish from the oven.
- Let the zucchini boats rest for 5 minutes.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve two zucchini halves per person as a vegetarian main course. Add a tomato salad, green salad, roasted vegetables, or crusty bread for a complete meal. A single zucchini half also works as a side dish with grilled meat, poultry, fish, or a bowl of soup.Recipe Notes
Leave the zucchini shells approximately ¼ inch thick so they remain sturdy enough to hold the filling. Do not scoop through the bottom or sides. Finely chopping the removed flesh allows it to blend evenly with the rice, mushrooms, cheese, and herbs.Variations
Replace cheddar with mozzarella, feta, Parmesan, or goat cheese. Cooked quinoa, couscous, or white rice can replace the brown rice. Add chopped spinach, roasted peppers, sun-dried tomatoes, chilli flakes, basil, or oregano for a different flavour.Storage
Refrigerate leftover zucchini boats in an airtight container for up to three days. Reheat them in a covered baking dish at 350°F until thoroughly hot. Remove the cover for the final few minutes when you want to refresh the surface of the filling.Wine Advice
A crisp Sauvignon Blanc complements the lemon, parsley, zucchini, and mushrooms. A soft Merlot is a suitable red alternative that pairs well with the cheddar and savoury rice filling.Nutrition values
Serving: 2 tuffed zucchini halves | Calories: 300 kcal | Carbohydrates: 30 g | Protein: 12 g | Fat: 15 g | Saturated Fat: 5 g | Sodium: 520 mg | Sugar: 4 g