Vegetarian Stuffed Zucchini is loaded with Mexican flavors with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija Cheese! Combine rice with mozzarella, pine nuts, ham and basil. This recipe is perfect – I have a ridiculous amount of zucchini from my garden to use up and would love to put it in a delicious and nutritious recipe. According to Magda Mehdawny, Egyptian cookbook author, the dish is probably Persian in origin. Once the rice mix has cooled, gently stuff the vegetables with the rice, leaving about 1/4 of each vegetable empty. Reheat for about 15 minutes in the preheated oven at 355°F (180°C) or in the microwave. Place zucchinis in a small, shallow casserole dish and cover with aluminum foil. Put the zucchinis back into the oven and cook about 30 minutes more, or until zucchini is tender, stuffing is bubbling hot, and the cheese on top is nicely browned. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Meanwhile, heat oil in a medium skillet set over medium heat. This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. Cotija is so wonderful and this is a good use for it. If you want to keep the Mexican flavors but make a vegetarian stuffed zucchini that’s lower in carbs, just replace the brown rice with 2 cups of slightly-cooked cauliflower rice. Place on plates and serve. Preheat the oven to 350ºF. Find More Recipes Like This One: crumbled Cotija cheese (or other cheese of your choice) on to the top of each zucchini. I do love those little round zucchinis! 1 pound of zucchini (grated) 2 medium carrots (grated) 1/2 eggplant (peeled and grated) 1 cup of olive oil (divided) 4 firm tomatoes 4 medium zucchini 4 small eggplants 4 peppers (green bell, Cubanelle, or Anaheim) 1 1/2 cups of long grain rice 1 tablespoon of sea salt 1 teaspoon of freshly ground pepper Garnish: toasted breadcrumbs Difficulty easy; Cooking time less than 60 minutes; Serves serves 2; Ingredients Method . I agree with TW – great presentation! Steam (or boil) zucchini shells 3-4 minutes. Use a spoon to fill with zucchini with the stuffing mixture, pressing it down so it’s tightly filling the inside of the zucchini. I have too many zucchinis in my kitchen at the moment (impulse shopping at a farmer's market) and I've been trying to figure out what I want to do with them. Chop flesh finely. When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell. Sound so tasty! To make the filling, mix together cooked brown rice (or cauliflower rice), sour cream, sliced green onions, black beans, Mexican cheese blend, and green chiles. Hollow out the flesh using a small spoon. PIN Vegetarian Stuffed Zucchini to try it later! Here’s more about how to use Cotija from Bon Appetit. Cut zucchini in half lengthwise. A sprinkling of reduced fat cheese, baked til golden brown, is the perfect finishing touch for this healthy, hearty veg side. Fry it in a little oil until the excess liquid has evaporated and decreased in volume, then toss it with the cooked rice. 6 medium-sized 8-Ball zucchinis (or use larger long zucchinis, cut in 3 inch lengths and hollowed out to make zucchini "cups"), 1/2 cup crumbled Cotija cheese (or other grated cheese of your choice), one 15 oz. Absolutely! Halve the zucchini and scoop out flesh. Since the zucchinis won’t get soggy, you can prep this dish the night before. Cotija is a firm, crumbly cows milk cheese from Mexico. 1 small onion, chopped. As an Amazon Associate, I earn from qualifying purchases. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Required fields are marked *, By submitting this comment you agree to share your name, email address, website, and IP address. https://www.arespectfullife.com/recipe/rice-pilaf-stuffed-zucchini-boats Great choice of flavors for this, Kalyn — and what a fabulous presentation from the typical boat I've made. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper. Stuff each zucchini boat with the mixture, dividing evenly. I only wish I had the 8-ball zucchinis, they look so adorable! Halve the zucchini lengthwise and hollow out the flesh using a small spoon. In this recipe post I’m sharing a super easy vegetarian stuffed zucchini recipe that is full of delicious flavors and doesn’t end up a pile of baked mush! ???? To Serve Vegan Stuffed Zucchini. Do you prefer your zucchini boats vegan? Fry some vegan “ground beef” with a little oil in a skillet and toss with the filling before stuffing the zucchinis. Add the zucchini flesh and red chile flakes and cook, stirring, until the zucchini just begins to soften, 3 to 4 minutes. Because they look so pretty and can easily be prepared in advance, this great recipe is also suitable for an evening with guests. Prepare everything up to the last step (without baking) and cover the baking dish with plastic wrap. This vegan stuffed zucchini is a hearty plant-based recipe that’s ready in less than 30 minutes. https://www.cookincanuck.com/greek-stuffed-zucchini-with-rice I don’t recommend using basmati or jasmine rice to make filled zucchini boats. Although the recipe takes some time to hollow out the zucchini, it is very straightforward. Yes, of course. https://www.simpleitaliancooking.com/easy-vegetarian-stuffed-zucchini-recipe Serve the stuffed zucchini with a generous sauce on the side (or on top!). I've been growing them about 8 years now and am starting to see them in the market. Blot the beans dry with paper towels if they are still wet. https://kalynskitchen.com/vegetarian-stuffed-zucchini-rice-beans Preheat oven to 325 degrees. I've never seen a Ball Zucchini before – what a great presentation! I'd say it tastes a bit like Feta but not so creamy (although I think there is a creamy and a crumbly type of Cotija and we had the crumbly type.). Pour in enough warm water to cover the tomato and zucchini. Fresh zucchini are cut and stuffed with a super flavorful mixture of Parmesan and Romano cheeses, Panko bread crumbs, red bell pepper, mushrooms, and sautéed onion and then baked until tender and golden. Pinterest to see them in the microwave the top of each vegetable empty make filled zucchini with. 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