Vegan Rice Stuffed Zucchini

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These rice stuffed zucchini boats are filled with a simple yet flavourful stuffing, topped with breadcrumbs for a golden crust and baked to perfection.

Prep Time15

Cook Time30

Servings: people

Calories: 303kcal

Author: Adriana Z.

Ingredients

2 Zucchini medium
200 g Cooked Rice see notes to make it perfectly binding*
1 Garlic Clove grated or finely chopped
2 tablespoon Vegan Grated Cheese plus more to top
1 Handful Fresh Parsley
1 tablespoon Breadcrumbs use GF if needed
2-3 tablespoon Extra Virgin Olive Oil
Salt
Pepper

Instructions

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.
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.
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.
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.
Enjoy these vegan rice stuffed courgettes warm or at room temperature (suggested).

Video

https://avegtastefromatoz.com/vegan-rice-stuffed-zucchini-mp4/

Notes

*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 ½ 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.

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