Round 2 Stuffed Zucchini Boats
Transform your leftovers into an irresistible weeknight dinner with these Round 2 Stuffed Zucchini Boats! This easy, low-waste recipe combines hollowed-out zucchini with a flavorful medley of cooked rice or quinoa, protein of your choice, juicy tomatoes, and Italian-inspired seasonings, all crowned with gooey melted cheese. Perfect for repurposing leftovers like ground beef or plant-based crumbles, these zucchini boats are baked to perfection in just 20-25 minutes, delivering a hearty and nutritious meal that's packed with flavor and texture. Garnished with fresh herbs, they make for an eye-catching and satisfying dish that's as wholesome as it is delicious. Ideal for busy nights or meal prep, these stuffed zucchini boats are a creative, family-friendly way to enjoy versatile ingredients in a brand-new way.
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Recipe Information
Ingredients
- 4 pieces medium zucchini
- 1.5 cups cooked rice or quinoa (leftover or freshly prepared)
- 1 cup cooked protein (e.g., ground beef, chicken, or plant-based crumbles)
- 1 cup shredded cheese (e.g., mozzarella, cheddar, or a blend)
- 0.5 cup chopped tomatoes (fresh or canned)
- 0.5 cup finely chopped onion
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley or basil (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini thoroughly and slice each one in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/4-inch thick shell. Reserve the scooped-out zucchini flesh and chop it finely.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds.
Stir in the reserved zucchini flesh, chopped tomatoes, Italian seasoning, salt, and black pepper. Cook for about 5 minutes, or until the mixture has softened and most of the liquid has evaporated.
Add the cooked rice or quinoa and your cooked protein to the skillet. Mix until well combined. Taste and adjust the seasoning if necessary.
Place the hollowed-out zucchini halves onto a baking sheet lined with parchment paper. Spoon the filling mixture into each zucchini shell, packing it tightly and mounding slightly.
Sprinkle the shredded cheese evenly over the stuffed zucchini.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or basil before serving.
Serve warm and enjoy your Round 2 Stuffed Zucchini Boats!
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 26.2 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3296 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
