Dinners and Mains
Vegetarian Greek Stuffed Zucchini Boats with Feta and Herbed Rice
These zucchini boats are like sunshine on a plate, packed with a savory mixture of fluffy rice, tangy feta cheese, and fragrant Mediterranean herbs. They are hearty enough to stand alone as a main course but light enough to keep you feeling energized after dinner.
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
- Level
- Easy
- Per serving
- 320 kcal
Method
Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise. Use a small spoon to scoop out the flesh, leaving a shell about 1/4-inch thick. Finely chop the zucchini flesh you removed and set it aside.
In a large mixing bowl, combine the chopped zucchini flesh, cooked rice, crumbled feta, sun-dried tomatoes, olives, red onion, dill, and mint. Stir in the lemon juice and pine nuts until everything is well incorporated.
Arrange the zucchini shells in a large baking dish. Spoon the rice mixture generously into each boat, pressing down slightly to ensure they are well-stuffed.
Pour approximately 1/2 cup of water into the bottom of the baking dish to provide steam, then cover the dish tightly with aluminum foil.
Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the tops get slightly golden and the zucchini become fork-tender. Serve warm with an extra squeeze of lemon if desired.
Notes
Don't toss the zucchini insides! They add great moisture and nutrients back into the filling.
If you want a bit more protein, stir in a handful of canned chickpeas to the rice mixture.
To get a crispier top, you can sprinkle a little extra feta or some breadcrumbs over the boats during the last 10 minutes of baking.
Using leftover rice works best here because it is drier and absorbs the vegetable juices better.
