Recipes

Zucchini Boats

The Daily Meal Staff|

Zucchini Boats
4.5 (2 ratings)
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These zucchini boats are an easy way to combine a hearty, filling meal with veggies. You can vary this recipe by using different fillings and sauces, like swapping out the short-grain brown rice for quinoa or bulgur.  Recipe courtesy of Liv B's Easy Everyday, by Olivia Biermann.
Prep Time
40
minutes
Cook Time
50
minutes
Servings
2
Total time: 1 hour, 30 minutes
Ingredients
  • 1/3 cup short-grain brown rice
  • 2 medium zucchini, halved lengthwise
  • 1 tablespoon vegetable oil
  • 1 cup diced mushrooms
  • 3/4 cup store-bought marinara sauce
  • salt and black pepper
  • 1/2 cup vegan mozzarella cheese shreds
Directions
  1. Step 1: Cook 1/3 cup rice according to the package directions. Fluff with a fork and set aside.
  2. Step 2: Preheat the oven to 400F.
  3. Step 3: Scoop out the center of each zucchini half, reserving the pulp. Place the hollowed-out zucchini boats in the prepared casserole dish and set aside. Roughly chop the reserved pulp.
  4. Step 4: Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Add 1 cup diced mushrooms and zucchini pulp; cook for about 4 minutes, stirring frequently, until softened.
  5. Step 5: Add the brown rice, 3/4 cup marinara sauce and a sprinkle of salt and pepper; stir to combine. Cook for about 5 minutes, stirring frequently, until warmed through.
  6. Step 6: Spoon the filling evenly into the zucchini boats. Sprinkle with 1/2 cup vegan mozzarella cheese and pepper.
  7. Step 7: Bake in the preheated oven for 20 minutes, until zucchini is tender and cheese is melted. Remove from the oven and let cool slightly before serving.
 
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