“wow! (pause….) wow!”
This was my middle son’s reaction the first time I made Rice and Veggie Stuffed Zucchini Boats. It made my day! We were all pleasantly surprised by just how tasty these were. Yummy flavor combos! I love finding a healthy recipe that the kids like too! (It always helps when you can eat out of a “boat!”)
I used frozen mixed veggies this time to be extra fast, but of course feel free to add any fresh veggies that appeal. Either way you choose, pin these to your easy meals board. Simple, kid-friendly and delicious! For more pictures, see gallery below. 🙂 Adapted from relativetaste.net
Happy Cooking! ~ Gena
Veggie and Rice Stuffed Zucchini Boats
Ingredients:
Serves 4-6
- 4 med. zucchini **
- olive oil **
- 1 1/2 t. sea salt **
- 1/2 t. black pepper **
- 1/2 med. onion, diced **
- 2 cups Jasmine rice
- 1 cup frozen mixed veggies
- 1 cup shredded cheddar cheese **
- 1 t. Worcestershire sauce
** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. Types of cheese may vary. 🙂
Directions:
- Preheat oven to 350° F.
- Cook rice according to package directions.
- Slice zucchini lengthwise. Using a spoon, hollow out the zucchini, leaving a small line of flesh inside the “boat.” Chop removed zucchini flesh and set aside. Place hollowed out zucchini on a baking sheet. Brush a little olive oil on the insides and sprinkle with a pinch of salt. Bake for 10 minutes.
- Meanwhile, in a med. saucepan heat olive oil over med. heat. Add onions and saute until translucent, about 3 min.
- Add zucchini, veggies, Worcestershire, salt and pepper. Cook until frozen veggies are heated through, about 3-5 min.
- Stuff zucchini generously with rice mixture and top with cheddar cheese.
- Bake 10-15 minutes or until cheese is melted.
- Serve hot and enjoy!!