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: 1 cup cooked rice; 1 cup bell peppers, diced; 1/2 cup onion, diced; 1/2 cup corn, frozen or fresh; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper to taste; 4 medium zucchinis; 2 tablespoons olive oil; 1/4 cup grated Parmesan cheese (optional)

Highlighted under: Natural Meals

I absolutely love making Baked Veggie Rice Stuffed Zucchini! It’s a delightful dish that combines the wholesome goodness of zucchini with flavorful veggie rice. Each bite is a burst of flavors, making it a satisfying and healthy meal. I’ve spent time perfecting the combination of herbs and spices that elevate the taste of the rice while keeping the zucchini tender yet firm. Whether I’m serving it as a weeknight dinner or a fun side dish for guests, this recipe is always a hit in my kitchen.

Created by

Opal Kensington

Last updated on 2026-01-15T18:43:36.359Z

When I first tried Baked Veggie Rice Stuffed Zucchini, I was captivated by how versatile and delicious it is. I love experimenting with different vegetables and spices to create a unique twist each time, which makes it exciting for my family. I’ve found that using a mix of bell peppers and onions gives the dish a colorful appearance and rich flavor.

One of the tricks I’ve learned is to roast the hollowed-out zucchini for a few minutes before filling it. This brightens the flavor and helps the zucchini maintain its texture even when baked. Trust me, this small step makes a big difference in the final dish!

Why You'll Love This Recipe
A healthy, colorful meal packed with nutrients
Versatile - customize with your favorite veggies
Easily vegan and gluten-free!

Understanding the Zucchini Boats

Choosing the right zucchinis is crucial for this recipe. Look for medium-sized zucchinis that are firm and smooth, as they will hold their shape during baking. If your zucchinis are too large, they can become watery and mushy; hence, opting for medium ensures a better texture. When scooping out the insides, leave a bit of flesh to retain structure and absorb the flavors from the filling.

The brushing of olive oil on the zucchini before baking not only adds flavor but also helps to prevent them from drying out. I recommend using a brush for even coverage, allowing every part of the zucchini to roast beautifully. A sprinkle of salt enhances the natural sweetness of the zucchini, balancing the savory filling.

Flavorful Filling and Spice Tips

The filling is where you can really get creative! While I love the combination of bell peppers and corn, consider adding diced mushrooms or spinach for an earthy twist. If you're roasting your vegetables first, keep them slightly undercooked to maintain a good texture after baking. A key factor in ensuring your rice filling is flavorful is to season it well with salt and pepper; taste it before stuffing the zucchini to adjust the flavor if needed.

When mixing your spices, feel free to customize them based on your palate. Instead of garlic powder, fresh minced garlic will add a punch of flavor, or you could incorporate chili flakes for a bit of heat. The Italian seasoning gives a wonderful aromatic quality, but if you’re feeling adventurous, try fresh herbs like basil or thyme to elevate the freshness of the dish.

Make-Ahead and Storage Tips

This recipe is fantastic for meal prep! You can prepare the filling a day in advance, which not only saves time but allows the flavors to meld beautifully. Store the filling in an airtight container in the fridge and prepare the zucchini just before you're ready to bake. This ensures that the zoodles maintain their firmness and don’t release too much moisture.

If you find yourself with leftovers, don’t worry! Your stuffed zucchinis can be refrigerated for up to three days. To reheat, pop them in the oven at 350°F (175°C) for about 15 minutes, covering them with foil to prevent dryness. You can also freeze uncooked stuffed zucchinis for up to two months; just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag—no one will know they were stored when they come out perfectly tasty.

Ingredients

For the Filling

1 cup cooked rice
1 cup bell peppers, diced
1/2 cup onion, diced
1/2 cup corn, frozen or fresh
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste

For the Zucchini

4 medium zucchinis
2 tablespoons olive oil
1/4 cup grated Parmesan cheese (optional)

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds and flesh using a spoon, creating boats. Brush with olive oil and sprinkle with salt.

Make the Filling

In a bowl, mix the cooked rice, diced bell peppers, onion, corn, garlic powder, Italian seasoning, salt, and pepper. Stir this mixture well until combined.

Stuff the Zucchini

Spoon the rice filling into each zucchini half, pressing down gently to pack it in. Optionally, sprinkle with grated Parmesan cheese.

Bake

Place the stuffed zucchini halves in a baking dish and bake in the preheated oven for 30 minutes or until the zucchini is tender and the filling is heated through.

Pro Tips

For added flavor, consider mixing in some crushed red pepper flakes or chopped fresh herbs like basil or parsley into the filling.

Serving Suggestions

These Baked Veggie Rice Stuffed Zucchinis make a lovely main dish but can also be served as a side or appetizer. Pair them with a light salad drizzled with balsamic vinaigrette to complement the dish’s flavors. If you prefer additional protein, consider adding lentils or chickpeas to the filling for an extra nutritional boost.

For a gourmet touch, drizzle a homemade sauce over the stuffed zucchinis right before serving; a light tomato basil sauce or a refreshing yogurt sauce can add moisture and flavor contrast. I often like to garnish mine with fresh herbs or a sprinkle of additional cheese for a melty finish.

Variations to Try

Feel free to experiment with the rice! Quinoa or couscous can introduce different textures and nutritional profiles. For a spicy kick, you could use spicy brown rice or add jalapeños to the veggie mixture. This flexibility allows you to match the dish to whatever you have on hand or fit particular dietary preferences.

For a fun twist, consider adding some fruits like chopped apples or raisins to the filling for a hint of sweetness. This can create a delightful contrast with the savory zucchini, elevating your dish’s overall flavor profile. Don’t hesitate to try combinations that excite your palate!

Questions About Recipes

→ Can I use brown rice instead of white rice?

Absolutely! Brown rice will make the dish heartier and add more fiber.

→ What other vegetables can I add?

You can add chopped mushrooms, spinach, or even diced carrots for extra nutrition and flavor.

→ Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, especially if you ensure the rice you use is gluten-free.

→ Can I prepare this dish in advance?

Yes, you can prepare the zucchinis and filling and store them separately in the fridge. Stuff the zucchinis before baking for best results.