Baked Veggie Rice Stuffed Zucchini

Name: Baked Veggie Rice Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1 cup cooked rice (white or brown); 1/2 cup diced bell peppers; 1/2 cup diced onion; 1/2 cup corn (fresh or frozen); 1/2 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded cheese (optional); Olive oil for drizzling

Highlighted under: Home Inspiration

I love making Baked Veggie Rice Stuffed Zucchini for a satisfying and colorful dinner option. Every bite offers a delicious blend of fresh vegetables and hearty rice, all wrapped in a tender zucchini shell. It’s perfect for a weeknight meal or even served at a gathering, as it looks impressive and tastes fantastic. Plus, the best part is how adaptable the recipe is; you can throw in any leftover veggies you have on hand. Let me show you how easy it is to bring this dish together!

Created by

Tallulah Brooks

Last updated on 2026-01-15T19:01:49.351Z

When I first discovered the idea of stuffing zucchini, I was intrigued by how versatile they could be. After experimenting with different fillings, I finally landed on this veggie rice combination that really stole the show. The mixture of flavors from the zesty vegetables and spices creates a mouthwatering experience that complements the zucchini perfectly.

One of my favorite tips is to roast the zucchini halves for a few minutes before stuffing them. This step enhances their natural sweetness and ensures they are tender yet firm when baked. I usually prepare my rice and veggies ahead of time, making it a breeze to assemble this dish right before I'm ready to pop it in the oven!

Why You Will Love This Recipe
Hearty and filling yet packed with nutrients
Versatile recipe that allows for endless veggie combinations
A beautiful presentation that impresses at any dining table

Preparing Zucchini: The Perfect Base

Selecting the right zucchini is essential for this dish. Look for medium zucchinis that feel firm and have a vibrant green color. Avoid those with soft spots or wrinkled skin, as they may have a bland flavor or mushy texture after baking. When slicing the zucchinis, aim for uniform halves to ensure they cook evenly and create a stable base for your filling.

Scooping out the seeds not only creates room for the stuffing but also prevents extra moisture from making the zucchini soggy during baking. Use a small spoon or melon baller for this task, being careful not to cut through the outer skin. This hollowed-out zucchini will turn tender and flavorful as it absorbs all the delicious juices from the filling.

Creating the Perfect Filling

Cooking the filling properly is key to achieving a balanced flavor in your zucchini boats. Start by sautéing the onions and bell peppers until they're translucent—this usually takes about 5 to 7 minutes over medium heat. This step allows the vegetables to release their natural sweetness, enhancing the overall taste of the dish. You can also customize the filling by adding spices like cumin or chili powder if you desire a bit of heat.

If you're short on time, you can use pre-cooked rice or even quinoa as alternatives to traditional rice. This not only speeds up the preparation but also adds a unique texture and flavor. Additionally, consider incorporating nuts, seeds, or beans for added protein and crunch. Just make sure to adjust the seasonings accordingly to balance the flavors.

Serving and Storing Suggestions

Baked Veggie Rice Stuffed Zucchini is versatile and can be served as a main dish or a side. Pair it with a light salad or some grilled proteins for a well-rounded meal. For a delicious twist, drizzle some balsamic reduction over the top right before serving to add acidity and depth of flavor. Presentation matters, too; arrange the stuffed zucchinis on a colorful platter for an inviting display.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 15 minutes or until warmed through; this helps maintain the zucchini's texture. You can also freeze the stuffed zucchinis before baking them. Just wrap each one tightly in plastic wrap and place them in a freezer-safe bag. When you're ready to bake, allow them to thaw overnight in the fridge before proceeding with the baking instructions.

Ingredients

For the Stuffed Zucchini

4 medium zucchini
1 cup cooked rice (white or brown)
1/2 cup diced bell peppers
1/2 cup diced onion
1/2 cup corn (fresh or frozen)
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (optional)
Olive oil for drizzling

Feel free to customize the ingredients based on your preferences!

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the seeds to create a hollow base. Lightly drizzle with olive oil and season with salt and pepper, then place them cut-side up on a baking sheet.

Cook the Filling

In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell peppers, sautéing until soft. Stir in corn, garlic powder, Italian seasoning, salt, and pepper. Mix in the cooked rice until everything is heated through.

Stuff the Zucchini

Fill each zucchini half with the rice and vegetable mixture, packing it down gently. If using cheese, sprinkle it generously over the top.

Bake and Serve

Cover the stuffed zucchini with aluminum foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for another 5-10 minutes until the zucchini is tender and the cheese is bubbly. Serve warm.

Let your stuffed zucchini cool for a few minutes before serving!

Pro Tips

To enhance the flavor further, you can sprinkle some grated parmesan on top before baking.

Ingredient Substitutions

This recipe is highly adaptable, making it a great option for using up leftover vegetables in your fridge. If you don’t have bell peppers, try using diced carrots, tomatoes, or mushrooms for a different texture or flavor. You can also replace the corn with cooked beans for added protein or fiber. As for the cheese, feel free to use dairy-free alternatives if you’re looking for a vegan option or skip it altogether for a lighter dish.

For a gluten-free version, simply substitute the rice with quinoa or any gluten-free grain of your choice. This not only keeps the dish gluten-free but also adds nuances in flavor and a unique texture. Additionally, consider adding herbs like cilantro or parsley to refresh the overall profile; these can be mixed into the filling just before stuffing the zucchinis.

Troubleshooting Tips

If you find the zucchini is still too firm after baking, cover them again with foil and give them an extra 5-10 minutes in the oven. This steaming effect will further tenderize the zucchini. Make sure not to overstuff, which can lead to uneven cooking; allow some space for the filling to expand while baking. Also, if the cheese isn’t melting and browning as desired, you can briefly broil the stuffed zucchinis at the end of the cooking time, but watch closely to avoid burning.

Another common issue is watery filling. To prevent this, ensure your cooked rice is well drained and avoid using overly watery vegetables straight from the bag. If you’re using frozen corn, let it thaw and drain excess moisture before incorporating it. These steps will help keep the filling intact and prevent it from becoming too soggy during baking.

Questions About Recipes

→ Can I freeze stuffed zucchini?

Yes, you can freeze uncooked stuffed zucchini. Just assemble, cover, and freeze. Bake from frozen when you're ready to eat, adding a few extra minutes to the cooking time.

→ What other vegetables can I use?

Feel free to add mushrooms, spinach, or even diced tomatoes to the filling for extra flavor and nutrition!

→ Is there a vegan option for this recipe?

Absolutely! Substitute cheese with vegan cheese or skip it altogether and use vegetable broth to cook the rice for added flavor.

→ How do I know when the zucchini is done?

The zucchini should be tender but not mushy. You can test it by piercing with a fork during the baking process.