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Cheesy Baked Zucchini Vessels with Tomato-Basmati Mélange

Taste the bounty of summer with these beautifully crafted zucchini vessels loaded with a tomato-basmati rice mix, and topped with the mild creaminess of melted mozzarella. This nutritious and effortless vegetarian dish serves as a perfect light dinner for two.
5
50 min
TOTAL TIME
538
CALORIES
$2.68
PER SERVING
Cheesy Baked Zucchini Vessels with Tomato-Basmati Mélange
Ingredients
MAIN
2 SERVINGS
Olive Oil
3 tbsp olive oil
divided
Dried Rosemary
1/4 tsp dried rosemary
Zucchinis
2 medium zucchinis
halved lengthwise
Scallion
1 whole scallion
sliced
Tomatoes
2 large tomatoes
chopped
Shredded Mozzarella
1 cup shredded mozzarella
Basmati Rice
1 cup basmati rice
Directions
MAIN
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat your oven to 395°F (200°C).
2
Cook the basmati rice according to package instructions until tender and fluffy, then set aside.
3
Using a spoon, hollow out the middle of the halved zucchinis, making sure to leave a sturdy shell all around, and set aside.
4
Heat 2 tablespoons of olive oil over medium heat in a skillet.
5
Sauté the sliced scallion and the chopped tomatoes in the heated oil for about 5 minutes until the tomatoes are slightly softened.
6
Stir the sautéed tomato and scallion mixture into the cooked basmati rice, adding in the dried rosemary, along with salt and pepper to taste.
7
Lay the hollowed zucchini, cut side up, onto a baking sheet and drizzle the insides with the remaining tablespoon of olive oil.
8
Fill the zucchinis with the flavorful tomato-basmati rice mixture.
9
Generously sprinkle mozzarella over the filled zucchinis.
10
Bake in a preheated oven 20-25 minutes, or until the cheese is golden brown and bubbly.
Health Info
Macros
35g
CARBS
36g
FAT
22g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
Can I use large zucchinis for my dish?
How can I prevent my zucchini dish from becoming too watery?
My zucchini dishes often lack flavor. How can I add more taste to them?
Should I peel my zucchini before cooking?
Why does my zucchini dish become mushy?
Does the size of zucchini matter in different dishes?
What are the best spices to use on zucchini?
Can I use zucchini in baking?
Does zucchini need to be cooked?
Is it better to steam or boil zucchini?