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; 1 bell pepper, diced; 1 small onion, chopped; 1 carrot, grated; 1 cup corn kernels; 2 garlic cloves, minced; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Wellness Cooking

I love to experiment with fresh vegetables, and this Baked Veggie Rice Stuffed Zucchini recipe is one of my favorites. The combination of tender zucchini, fluffy rice, and vibrant veggies creates a satisfying dish that's perfect as a main or a side. I've found that roasting the zucchini just right enhances its flavor, making each bite deliciously savory. Whether you're looking for a healthy meal option or a colorful addition to your table, this dish fits the bill and will impress even the pickiest eaters.

Created by

Isla Weatherford

Last updated on 2026-01-15T20:25:35.960Z

When I first tried my hand at making Baked Veggie Rice Stuffed Zucchini, I was amazed by how simple yet fulfilling it was. I experimented with various spices to elevate the dish, finding that a touch of cumin and paprika brought everything together beautifully. The starchiness of the rice complements the zucchini, making it a perfectly balanced meal.

As I developed the recipe further, I discovered that adding a sprinkle of cheese on top right before baking adds an irresistible creaminess that takes it to the next level. Trust me; this dish will quickly become a family favorite!

        Why You Will Love This Recipe
        Colorful presentation that brightens up any table
Nutrient-rich filling with endless customization options
A delightful way to utilize summer's bounty of zucchini

      

The Importance of Choosing Fresh Ingredients

Fresh vegetables are the backbone of the Baked Veggie Rice Stuffed Zucchini. When selecting zucchinis, look for ones that are firm with smooth skin; avoid those that are soft or have blemishes. Fresh bell peppers should be vibrant and crisp, as they contribute both flavor and color to the dish. For the best taste, choose organic produce whenever possible, as it tends to be more flavorful and nutrient-dense.

Using high-quality rice is equally crucial. I prefer long-grain rice, which remains fluffy and doesn't clump together. If you're aiming for a gluten-free option, quinoa makes a fantastic substitute. It cooks quickly and pairs beautifully with the zucchini and veggies. Additionally, you can experiment with different types of rice or grains based on your preference.

Mastering the Stuffing Technique

When stuffing the zucchini halves, make sure not to overpack them. The filling should be heaped slightly above the top to allow for an even cooking process and to prevent the stuffing from spilling over. This not only enhances the presentation but also ensures that each bite is filled with delightful flavors. If you have extra filling left over, serve it on the side or save it for another meal.

The baking process is essential for achieving the right texture. Covering the baking dish with foil initially helps steam the zucchini, ensuring they cook evenly and quickly. Remove the foil towards the end to allow the tops to become slightly golden and bubbly. If you want a crispy cheese layer, try broiling the stuffed zucchini for the last couple of minutes, just keep an eye on it to prevent burning.

Ingredients

For the Stuffed Zucchini

4 medium zucchinis
1 cup cooked rice
1 bell pepper, diced
1 small onion, chopped
1 carrot, grated
1 cup corn kernels
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

Make sure to mix the ingredients well for an even distribution of flavors.

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create boats.

Make the Filling

In a large skillet, heat a tablespoon of oil over medium heat. Sauté the onion and garlic until translucent, then add the bell pepper, carrot, and corn. Mix in the cooked rice, spices, salt, and pepper, cooking for another 5-7 minutes.

Stuff the Zucchini

Fill each zucchini half with the veggie-rice mixture and if desired, top with shredded cheese.

Bake

Place the stuffed zucchinis in a baking dish and cover with foil. Bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the zucchinis are tender and the cheese is bubbly.

Let the stuffed zucchinis rest for a few minutes before serving to allow the flavors to settle.

Pro Tips

Feel free to substitute any of the vegetables with what you have on hand. Also, adding different herbs can create exciting flavor profiles.

Make-Ahead and Storage Tips

Baked Veggie Rice Stuffed Zucchini can be made ahead of time, making it a convenient option for meal prep. Prepare the zucchini and stuffing in advance, then stuff them just before baking. You can keep the prepared zucchinis in the refrigerator, covered, for up to 24 hours. This also allows the flavors to meld beautifully, enhancing the overall taste.

Leftovers store well in an airtight container in the refrigerator for about 3-4 days. For longer storage, you can freeze the stuffed zucchinis before baking. Just wrap each one tightly in plastic wrap and then place them in a freezer-safe container. When you're ready to eat, thaw overnight in the fridge and bake as directed, adding a few extra minutes as needed.

Serving Suggestions and Variations

Pair your stuffed zucchinis with a simple green salad or some crusty bread for a complete meal. A dollop of creamy yogurt or a drizzle of balsamic glaze can elevate the dish further, adding a nice tangy contrast to the savory flavors. If you want a bit of crunch, sprinkle toasted pine nuts or pumpkin seeds on top just before serving.

Feel free to switch up the filling based on what you have on hand. Spinach, cherry tomatoes, or mushrooms can be great additions. For a protein-packed meal, consider adding black beans or chickpeas to the stuffing. Changing the cheese type or using dairy-free alternatives can also cater to different dietary needs while maintaining the dish's heartiness.

Questions About Recipes

→ Can I prepare these zucchini boats in advance?

Yes, you can prepare the filling and stuff the zucchinis a day ahead, then simply bake them before serving.

→ What other fillings can I use?

You can customize the filling with black beans, quinoa, or any seasonal vegetables to suit your taste.

→ Can I freeze the stuffed zucchini?

Absolutely, once baked, allow them to cool completely before freezing. Reheat them in the oven when ready to eat.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free rice and make sure your spices are gluten-free, this recipe is suitable for a gluten-free diet.