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 brown rice, cooked; 1 bell pepper, diced; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup corn, fresh or frozen; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh parsley for garnish

Highlighted under: Home Comfort Food Recipes

I absolutely love experimenting with fresh vegetables, and this Baked Veggie Rice Stuffed Zucchini has become a favorite in my kitchen. Each summer, I can't resist picking up plump zucchinis and transforming them into a delicious, wholesome meal. The combination of seasoned rice and vibrant veggies creates a dish that is not only satisfying but also colorful and nutritious. Plus, the baking process brings out the natural sweetness of the zucchini, making each bite truly delightful. Perfect for meal prep or serving to guests!

Created by

Megan Scott

Last updated on 2026-01-15T12:17:36.541Z

When I first made Baked Veggie Rice Stuffed Zucchini, I was pleasantly surprised by how satisfying it turned out. I decided to use a mix of brown rice, bell peppers, and spices, and it added a wonderful depth of flavor. The key is to precook the rice slightly before mixing it with the veggies, which ensures everything cooks evenly in the oven. The zucchini acts as the perfect vessel, and I love how each bite is bursting with flavors.

What makes this dish special is how versatile it is. You can easily swap in your favorite vegetables or add some cheese on top for an extra layer of richness. It’s not just visually appealing; it’s also a delight to serve at gatherings! I often make a double batch for leftovers, and they reheat beautifully.

        Why You Will Love This Recipe
        Loaded with colorful veggies and wholesome ingredients
Zucchini acts as a perfect natural bowl
Great for meal prep and leftovers

      

Understanding the Ingredients

The key to a flavorful filling in your Baked Veggie Rice Stuffed Zucchini lies in the combination of spices and fresh ingredients. The cumin and paprika not only enhance the overall taste but also pair beautifully with the natural sweetness of the zucchini. If you're looking to switch things up, consider incorporating additional spices like chili powder for a kick or even a dash of lemon zest for brightness. Each ingredient plays a crucial role in creating a satisfying and colorful dish.

When it comes to the zucchini, selecting the right size and ripeness is essential. Opt for medium zucchinis that feel firm to the touch and are free from blemishes. This ensures they hold their shape during baking while providing enough flesh for a substantial filling. If zucchinis are unavailable, you could use bell peppers or eggplants as alternatives; just adjust the cooking time accordingly since they may bake differently.

Perfecting the Stuffing Technique

Scooping out the zucchini halves to create the 'boat' is a crucial step; aim for a depth that allows for ample stuffing without compromising the zucchini's structure. Use a small spoon or a melon baller to achieve an even cavity. If you find the zucchini too watery after baking, consider salting it before stuffing to draw out excess moisture, which can create a better texture in the final dish.

Assembling the filling requires a careful balance. Make sure your rice is fully cooked but not overly soft, as it will continue to cook in the oven. Mixing all the ingredients until well combined is essential; uneven distribution of spices can lead to some bites being bland. A quick taste test during the mixing phase can help you adjust seasoning if necessary.

Ingredients

Gather all the necessary ingredients to make this delightful dish:

Ingredients

4 medium zucchinis
1 cup brown rice, cooked
1 bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
1 cup corn, fresh or frozen
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh parsley for garnish

Make sure to have everything prepped before you start cooking!

Instructions

Follow these simple steps to create your Baked Veggie Rice Stuffed Zucchini:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Zucchini

Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon, creating a hollow 'boat' for the filling.

Cook the Filling

In a skillet, sauté the onion and garlic until translucent. Add the bell pepper, corn, cooked rice, cumin, paprika, salt, and pepper. Stir well and cook for another 5 minutes.

Stuff the Zucchini

Fill each zucchini half with the veggie rice mixture. If you're using cheese, sprinkle it on top.

Bake

Place the stuffed zucchinis in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the zucchinis are tender.

Garnish and Serve

Once done, garnish with fresh parsley before serving. Enjoy your healthy and delicious meal!

Serve these stuffed zucchinis warm and enjoy!

Pro Tips

Feel free to customize the filling with your favorite spices or ingredients. Adding some cooked beans can also boost the protein content of this dish.

Make-Ahead and Storage

This recipe is excellent for meal prep. You can prepare the filling a day in advance and store it in the refrigerator. This not only saves you time but also allows the flavors to meld beautifully. On the day you plan to serve the stuffed zucchini, simply scoop the filling into the hollowed zucchinis, sprinkle cheese if using, and bake as directed. You'll find that the extra time in the fridge enhances the dish drastically.

If you're wondering about leftovers, they store well. After baking, allow the zucchinis to cool, then cover them tightly with foil or store in an airtight container in the fridge. They will keep for up to 3-4 days. To reheat, pop them in the oven for about 15-20 minutes at 350°F (175°C) until heated through. This method preserves their texture and flavor better than using a microwave.

Flavor Variations

While the basic filling is delicious on its own, feel free to play with ingredients to suit your tastes. Adding black beans or chickpeas can boost protein content, making it even more satiating. You might also try different cheese types, such as feta or goat cheese, which will add a lovely tang to the dish. Fresh basil or cilantro can also give the recipe a refreshing twist—simply mix in before stuffing.

For an extra touch of crunch and texture, consider topping your stuffed zucchinis with breadcrumbs or crushed crackers mixed with a little olive oil before baking. This will create a golden crust as they cook, providing a delightful contrast to the soft, stuffed veggies. Just keep an eye on the bake time to prevent burning.

Questions About Recipes

→ Can I make this dish ahead of time?

Absolutely! You can prepare the stuffed zucchinis and refrigerate them before baking. Just add a few extra minutes to the baking time if they're cold.

→ What other vegetables can I use?

You can use any vegetables you like! Mushrooms, spinach, or cherry tomatoes make great additions.

→ Can I use white rice instead of brown rice?

Yes, you can substitute white rice, but it may change the cooking time slightly. Make sure to adjust accordingly.

→ Is this dish vegan-friendly?

Yes! Just omit the cheese, or use a vegan cheese alternative.