These vegan rice stuffed zucchini boats are filled with a simple yet flavourful stuffing, topped with breadcrumbs for a golden crust and baked to perfection.
Questa ricetta è disponibile anche in italiano
Zucchini season is almost over, but that doesn’t mean we have to retire this delicious and versatile vegetable…just yet!
Indeed, there are so many different ways to eat zucchini (aka courgettes), from easy side dishes such as Zucchine alla Scapece, Pickled Zucchini or this Blossom and Courgette Gratin, to dishes more heaty and elaborated, like these Zucchini Savoury Muffins, Courgette Parmigiana, Courgette Stuffed Brioche Bread, and simple bakes like this Zucchini and Potato Bake, Baked “Frittata” or the vegan version of my hometown dish “Riso, Patate e Cozze“.
But one of my favourite way to enjoy this amazing vegetable is to stuff it and serve it as a main course (here’s another idea on how to make burger stuffed vegan zucchini). An easy low carb meal option that the whole family will enjoy!
These easy stuffed zucchini boats are a quite nostalgic childhood dish my mum used to make all the time. In fact, this is the recipe she taught me with little tweaks to make it vegan friendly, so I can still enjoy it nowadays. The result a simple, fresh and delicious dish that showcases the flavour of the summer squash. We won’t let any of the courgettes go to waste here, as we are going to load up the zucchini shells with a simple rice based filling that includes the scooped zucchini flesh, quickly sautéed for extra depth of flavour.
This recipe works best with medium-large zucchini (larger courgettes = more space for filling), but you can also use smaller ones if you are going to serve these boats as a part of a buffets or small bites/appetizers.
You can even carve the filling without cutting the zucchini lengthwise, and end up with cute cylinder shaped bites. However you’re planning to serve it, I’m sure you’ll make this recipe over and over again.
Ingredients for Stuffed Zucchini
This stuffed zucchini recipe requires just a bunch every day ingredients and comes together in under 30 minutes. Here’s all you need:
- Zucchini, of course! Both used as a “shell” and filling.
- Rice binds the filling together. See notes for how to nail it!
- Vegan Grated Cheese adds salty and cheesy-like texture and umami flavor.
- Fresh Parsley gives it a fresh and herby aftertaste.
- Garlic adds flavour and character.
- Breadcrumbs create a delicious toasty golden crust on top of the boats (use gf breadcrumbs or ground cornflakes for a gluten free version).
That’s it! Now let’s see how to make it!
How to Make Vegan Rice Stuffed Zucchini
Stuffed vegetables may seem fussy, but they’re deceptively simple. As with my couscous stuffed peppers and stuffed garlic mushrooms, these come together in just a few steps.
Here’s all you need to do:
- Prepare the zucchini. Wash and halve them lengthwise, then scoop out the flesh with a small spoon or a fruit baller, if you have one, leaving a few mm thick rim around each half.
- Make the filling. Chop any large pieces of scooped flesh and transfer it all to a pan with a clove of garlic (grated), olive oil, salt and pepper. Sauté on medium heat until all water evaporates and flesh turns mushy and slightly charred. Allow to cool down for a few minutes, then add cooked rice*, vegan grated cheese (store-bought or homemade) and fresh parsley (chopped). Combine everything together and set aside.
*For best result you need starchy cooked rice. This recipe works perfectly with leftover rice, as long as it has been cooked by absorption and not boiled and drained. To cook rice with the absorption method simply bring 1 cup of rice and 1 1/2 cups of water to the boil, cover with a tight fitting lid, turn heat to low and cook for 10-15 minutes (according to rice type. I used jasmine rice which only takes 10 minutes to cook). Stand covered for 5 minutes then fluff the rice up with a fork. - Load up the zucchini boats. Place the zucchini shells in a baking tray and season with olive oil, salt and pepper. Spoon in the filling, gently pressing it down to better adhere to the shells. Sprinkle the top with breadcrumbs, more vegan grated cheese and fresh parsley (optional), and give it one last drizzle of olive oil.
- Bake. Transfer the stuffed courgettes to a 190°C (375°F) preheated oven and bake until nice and golden brown, for around 30 minutes.
- Serve! Enjoy these vegan rice stuffed courgettes warm or at room temperature.
Vegan Rice Stuffed Zucchini Recipe
Ingredients:
2 Zucchini (medium)
200 g Cooked Rice (see notes to make it perfectly binding)
1 Garlic Clove (grated or finely chopped)
2 tbsp Vegan Grated Cheese (plus more to top)
1 Handful Fresh Parsley
1 tbsp Breadcrumbs (use GF if needed)
2-3 tbsp Extra Virgin Olive Oil
Salt
Pepper
Method:
1. Wash and halve the zucchini lengthwise, then scoop out the flesh with a small spoon or a fruit baller, if you have one, leaving a few mm thick rim around each half.
2. Chop any large pieces of scooped flesh and transfer it all to a pan with a clove of garlic (grated), olive oil, salt and pepper.
3. Sauté on medium heat until all water evaporates and flesh turns mushy and slightly charred. Allow to cool down for a few minutes, then add cooked rice*, vegan grated cheese (store-bought or homemade) and fresh parsley (chopped). Combine everything together and set aside.
4. Place the zucchini shells in a baking tray and season with olive oil, salt and pepper. Spoon in the filling, gently pressing it down to better adhere to the shells. Sprinkle the top with breadcrumbs, more vegan grated cheese and fresh parsley (optional), and give it one last drizzle of olive oil.
5. Transfer the stuffed zucchini to a 190°C (375°F) preheated oven and bake for around 30 minutes or until zucchini are soft and the top turns nice and golden brown.
6. Enjoy these vegan rice stuffed courgettes warm or at room temperature (suggested).
