Description
Tomato Rice Boat With Herb Crumbs is a family-friendly stuffed zucchini recipe. Golden, tender zucchini shells are filled with a fragrant tomato rice mixture and topped with crispy, herby crumbs for a satisfying weeknight meal.
Ingredients
- 4 medium zucchini (about 2.5 lbs / 1.1 kg), halved lengthwise
- 2 cups (360g) cooked rice, cooled
- 1 (14.5 oz / 411g) can diced tomatoes, undrained
- 1 medium (150g) onion, finely chopped
- 3 cloves garlic, minced
- 0.25 cup (12g) chopped fresh parsley
- 2 Tbsp (6g) chopped fresh basil
- 0.5 cup (50g) panko breadcrumbs
- 0.5 cup (50g) shredded Parmesan or Mozzarella cheese
- 2 Tbsp (30ml) olive oil
- 0.25 cup (60ml) vegetable broth
Instructions
- Prep The Zucchini: Preheat your oven to 375°F (190°C). Halve the zucchinis lengthwise. Using a spoon, gently scoop out the flesh from each half, leaving about a 0.25-inch (6mm) border; finely chop the scooped-out flesh.
- Cook The Filling: Heat 1 tablespoon of olive oil in a 10-inch skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and chopped zucchini flesh, cooking for another 3 minutes until slightly tender. Add the diced tomatoes (undrained) and vegetable broth, simmering for 5 minutes until the liquid reduces slightly and the mixture thickens.
- Combine And Season: Remove the skillet from heat. Stir in the cooked rice and fresh herbs. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper, or to taste. If the filling looks too wet, continue to simmer for another minute until thickened to your liking.
- Stuff The Boats: Arrange the hollowed zucchini halves on a baking sheet. Generously fill each zucchini shell with the tomato rice mixture. Don’t overpack them!
- Top And Bake: In a small bowl, combine the breadcrumbs with the remaining 1 tablespoon of olive oil. Sprinkle the filled zucchini with shredded cheese, then top evenly with the herb breadcrumbs. Bake for 20-25 minutes, until the zucchini is tender when pierced with a fork and the topping is golden and crispy.
- Serve Immediately: Let the stuffed zucchini cool for a few minutes before serving.
Notes
For a gluten-free option, use gluten-free breadcrumbs. For a high-protein meal, stir in 0.5 cup cooked ground turkey or lentils. Substitute Parmesan with sharp cheddar, or nutritional yeast for dairy-free. Add fresh corn kernels or diced bell peppers for extra color. To save time, use pre-cooked or leftover rice and pulse vegetables in a food processor. Add red pepper flakes to the filling for a little kick. For a lighter, low-carb meal, substitute half the cooked rice with cauliflower rice. Sprinkling a bit more cheese before baking makes this dish a bigger hit with kids.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini half (approx. 250 g)
- Calories: 320 calories
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: easy dinner, weeknight meal, stuffed zucchini, tomato rice, herb crumbs, family-friendly, wholesome, healthy, vegetarian