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Cheesy Mediterranean Zucchini Boats with Smoky Basmati Rice

Savor the taste of these Dazzling Mediterranean Zucchini boats. A plant-based delight filled with aromatic smoked Basmati rice, juicy tomatoes, scallions and a blend of cheddar and mozzarella, baked to golden perfection. A light yet fulfilling meal for two!
2
45 min
TOTAL TIME
537
CALORIES
$3.34
PER SERVING
Cheesy Mediterranean Zucchini Boats with Smoky Basmati Rice
Ingredients
8 INGREDIENTS
2 SERVINGS
Mozzarella
1/2 cup mozzarella
shredded
Zucchini
2 medium zucchini
Scallions
1 bunch scallions
chopped
Roma Tomatoes
2 whole roma tomatoes
diced
Dried Rosemary
1/2 tsp dried rosemary
Cheddar
1/4 cup cheddar
grated
Smoky Basmati Rice
1/4 cup smoky basmati rice
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
divided
Directions
PREPARATION
10 min
PREP TIME
35 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 395°F (200°C).
COOKING RICE
2
Cook the Smoky Basmati Rice as per the package instructions.
PREPARING ZUCCHINI
3
Cut the zucchinis lengthwise. Use a small spoon to remove the flesh, leaving about 1/2 an inch thickness.
MAKING FILLING
4
Heat a skillet over medium-high heat. Add 1 tablespoon of Extra Virgin Olive Oil.
5
Coarsely chop the removed zucchini flesh and add it to the skillet. Cook for about 5 minutes until the water has evaporated.
6
Add chopped scallions, diced Roma tomatoes, and the cooked rice to the skillet. Toss well. Season the mixture with salt, pepper and rosemary.
ASSEMBLING
7
Place the hollowed zucchinis in a baking dish. Drizzle them with remaining 1 tablespoon of Extra Virgin Olive Oil.
8
Stuff the zucchinis with the prepared filling. Top them first with the grated Cheddar then with the shredded Mozzarella.
BAKING
9
Bake for 20-25 minutes until the cheeses have melted and turned golden brown.
Health Info
Macros
20g
CARBS
39g
FAT
28g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
Do I need to peel the zucchini for zucchini boats?
How do I keep my zucchini boats from getting soggy?
What can I use as filling for my Zucchini Boats?
Do I pre-cook the filling for my Zucchini Boats?
How do I ensure my zucchini boats are flavorful?
Can I make vegan zucchini boats?
My zucchini boats are always undercooked. What am I doing wrong?
What size of zucchini should I use for zucchini boats?
How to make the stuffing moist, yet firm?
Can Zucchini Boats be made ahead and reheated?