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 zucchinis; 1 cup cooked rice (white or brown); 1 bell pepper, diced; 1 cup corn (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon cumin; Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1/4 cup shredded cheese (optional)

Highlighted under: Simple Meals

I love experimenting with vegetables, especially when it comes to creating a hearty and healthy dish like Baked Veggie Rice Stuffed Zucchini. The combination of tender zucchini, savory seasoned rice, and colorful veggies creates a delightful meal that's perfect for any occasion. Every bite bursts with flavor, and it's a fantastic way to use up any leftover rice or vegetables. Plus, it's a vibrant addition to the dinner table that everyone will adore, making it a go-to recipe for both weeknights and special gatherings.

Created by

Xenia Radcliffe

Last updated on 2026-01-15T15:33:37.084Z

When I first made these stuffed zucchinis, I was inspired by the medley of flavors that came together in one bite. Baking the zucchini not only softens it perfectly but also enhances the taste of the filling. I discovered that adding a splash of lemon juice right before serving brightens everything up and brings all the ingredients together beautifully.

I used a mix of bell peppers, corn, and spices to make the rice filling really pop. This method guarantees a moist, flavorful result and each zucchini turns itself into a cute, edible bowl that kids love! I recommend using jasmine rice for an aromatic twist.

        Why You Will Love This Recipe
        Colorful and nutritious vegetables make every bite delightful
The zucchini adds a wonderful texture and absorbs savory flavors
A versatile recipe that allows for endless ingredient substitutions

      

Mastering the Zucchini Boats

When preparing the zucchini for stuffing, ensure you cut them evenly to create uniform boats. This helps them cook evenly and ensures that each portion is just as tender and flavorful as the next. Use a melon baller or a small spoon to scoop out the flesh; be careful not to pierce the skin, as the structure is essential for supporting the filling. I recommend saving the scooped flesh to incorporate into your filling—it adds moisture and enhances the zucchini flavor.

Baking at the right temperature is key to achieving the desired texture. At 375°F (190°C), the zucchinis should become tender but not mushy within 25-30 minutes. Keep an eye on them; if you notice the tops browning too quickly, cover the baking tray with aluminum foil to prevent burning while allowing the inside to cook through. Perfectly baked zucchini will have a slight bounce when touched, indicating they are cooked but not overdone.

Flavor Boosts and Substitutions

To customize the flavor profile of your stuffed zucchini, consider adding ingredients like diced tomatoes, black beans, or even cooked sausage. Additionally, spices such as chili powder or Italian seasoning can bring a new dimension to the filling. If you want to keep it vegetarian, swap in nutritional yeast for cheese as a wonderful Parmesan substitute, giving the dish a cheesy depth without dairy. Don't hesitate to mix in whatever veggies you have on hand, as this recipe is very forgiving and adaptable.

The minimum cooking time for the filling is crucial. Ensure to sauté the onion and bell pepper until they are tender—about 5-7 minutes. This step develops their sweetness, balancing the more robust flavors of garlic and spices. Under-cooked veggies can lead to a crunchy filling that doesn’t meld well with the rice. The filling should be heated through and glossy before you stuff it into the zucchinis, which is indicated by the ingredients being warmed for about 3-4 minutes after combining.

Ingredients

Gather your ingredients before you start cooking for an efficient experience!

Ingredients for Stuffed Zucchini

4 medium zucchinis
1 cup cooked rice (white or brown)
1 bell pepper, diced
1 cup corn (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup shredded cheese (optional)

Now that you have gathered everything, let’s start preparing the dish!

Instructions

Follow these simple steps to create the perfect stuffed zucchini!

Prepare the Zucchini

Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the center, creating hollow boats. Set aside the scooped flesh for the filling.

Make the Filling

In a pan, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender. Add the scooped zucchini flesh, corn, cooked rice, paprika, cumin, salt, and pepper. Stir until mixed well and heated through.

Stuff the Zucchini

Fill each hollowed zucchini with the rice mixture. If using, sprinkle shredded cheese on top.

Bake

Place the stuffed zucchinis on a baking tray and bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender.

Serve

Once done, drizzle with lemon juice and serve warm. Enjoy your delicious and nutritious meal!

Now you can enjoy your flavorful Baked Veggie Rice Stuffed Zucchini!

Pro Tips

Try adding different vegetables or adding herbs like basil for an extra layer of flavor.

Make-Ahead Tips

If you plan on making Baked Veggie Rice Stuffed Zucchini ahead of time, prepare the filling earlier in the day and store it in the refrigerator. You can also assemble the stuffed zucchinis a few hours in advance; just cover them with plastic wrap to prevent drying out in the fridge. When you’re ready to enjoy them, bake straight from the refrigerator, adding an extra 5-10 minutes to the cooking time to ensure they are heated thoroughly throughout.

For even more convenience, consider making a double batch. Stuffed zucchinis freeze well! After baking, allow them to cool completely before placing them in an airtight container or freezer bag. They can be stored for up to three months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through, making for an easy weeknight meal.

Serving Suggestions

To elevate your dining experience, consider serving the stuffed zucchinis on a bed of quinoa or alongside a fresh mixed green salad. This not only adds color to your plate but also increases the nutritional value of your meal. A light dressing of balsamic vinaigrette can complement the flavors beautifully. Pairing with whole-grain bread can also make this a heartier meal.

For special occasions, garnish the stuffed zucchinis with fresh herbs like parsley or cilantro for a burst of freshness and color. A sprinkle of chili flakes can add a bit of heat for those who prefer spice. These additions create an eye-catching platter that is as appealing to the eyes as it is to the palate, making it perfect for gatherings or family dinners.

Questions About Recipes

→ Can I use different types of rice?

Absolutely! You can use any cooked rice you prefer, such as brown rice, jasmine rice, or even quinoa for a lighter option.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I freeze the stuffed zucchini?

Yes, you can freeze them before baking. Just wrap them tightly and store them in a freezer-safe container for up to 2 months. Bake directly from frozen, adding extra time as needed.

→ What toppings can I add?

You can add toppings like avocado, fresh herbs, or a dollop of yogurt to enhance the flavor profile.