Baked Veggie Rice Stuffed Zucchini

Name: Baked Veggie Rice Stuffed Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1 cup cooked rice; 1 cup mixed bell peppers, diced; 1/2 cup onion, chopped; 1 cup corn, frozen or fresh; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded cheese (optional); Olive oil for drizzling

Highlighted under: Baked Food

I love making Baked Veggie Rice Stuffed Zucchini for a comforting and nutritious meal. The zucchini halves are filled with a mix of rice, vegetables, and seasonings, creating a deliciously wholesome dish. It's a great way to use up leftover rice and vegetables, and the flavors meld together beautifully while baking. Plus, it’s perfect for meal prep, as you can easily customize the filling to suit your taste. This recipe truly brings together fresh ingredients for a delightful family dinner that everyone enjoys.

Created by

Philippa Grantley

Last updated on 2026-01-15T20:09:35.764Z

When I first tackled Baked Veggie Rice Stuffed Zucchini, I was amazed at how simple it was to create such a flavorful dish. I started by combining leftover rice with sautéed vegetables, which added depth entirely unique to each bite. The zucchini acts as the perfect vessel, absorbing the flavors while providing a lovely tender texture.

One tip I discovered is to slightly undercook the zucchini before baking; this ensures they maintain a satisfying bite when served. The combination of spices I used truly elevates the dish, and I love how versatile it is depending on what veggies I have at hand!

Why You'll Love This Recipe
Packed with colorful veggies for a nutritious boost
Perfectly tender yet firm zucchini for great texture
Customizable filling to suit your taste preferences
Great option for meal prep or serving a crowd

Choosing the Right Zucchini

When selecting zucchini for this recipe, aim for medium-sized ones that are firm and free from blemishes. Overly large zucchinis may have tougher skin and larger seeds, which can detract from the texture of the dish. If you prefer a sweeter flavor, consider opting for yellow squash as a substitute, as it cooks down similarly and adds a vibrant color to your meal.

To ensure optimal cooking, try to choose zucchini that are similar in size so they bake evenly. If you find inconsistencies in size, slice the larger zucchinis into thirds instead of halves to create smaller bowls. This way, you can adjust your filling ratio and still enjoy perfectly cooked stuffed zucchini.

Flavor Enhancement Tips

For a deeper flavor development, allow the sautéed onion and garlic mixture to cook until translucent and fragrant, which typically takes about 3-5 minutes. This extra time unlocks their natural sweetness, enhancing the overall flavor of your filling. If you're a fan of a spicy kick, consider adding crushed red pepper flakes to the filling for an exciting twist.

Experimenting with different herbs can elevate the profile of your stuffed zucchini. Fresh basil or parsley could be excellent additions, complementing the Italian seasoning. If using dried herbs, remember that they are more concentrated, so use them sparingly at first, and adjust according to your taste preference.

Storage and Serving Suggestions

Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) for 15-20 minutes to retain their texture. If you're planning to freeze leftover stuffed zucchini, it’s best to do so before baking. Wrap individual pieces tightly in plastic wrap and store them in a freezer-safe bag for up to three months. When ready to eat, thaw in the fridge overnight, then bake as directed.

For serving, these stuffed zucchinis pair wonderfully with a light salad or crusty bread. You could also drizzle a balsamic reduction over the top for added depth. This dish serves beautifully on a large platter, garnished with freshly chopped herbs for an appealing presentation that elevates your family dinner experience.

Ingredients

Gather these ingredients to make your stuffed zucchini:

Stuffed Zucchini Ingredients

4 medium zucchini
1 cup cooked rice
1 cup mixed bell peppers, diced
1/2 cup onion, chopped
1 cup corn, frozen or fresh
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (optional)
Olive oil for drizzling

Once you have your ingredients together, you're ready to start cooking!

Instructions

Follow these steps to prepare your Baked Veggie Rice Stuffed Zucchini:

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut each zucchini in half lengthwise and scoop out the seeds, creating a bowl for stuffing. Place the hollowed zucchinis on a baking dish.

Make the Filling

In a skillet, heat a bit of olive oil over medium heat. Sauté the onion and garlic until fragrant. Add in the bell peppers and corn, cooking until they are slightly tender. Stir in the cooked rice, Italian seasoning, salt, and pepper, mixing well.

Stuff the Zucchini

Spoon the rice mixture into each zucchini half. If desired, sprinkle cheese on top for added flavor.

Bake

Drizzle a little olive oil over the stuffed zucchinis and cover the baking dish with foil. Bake for 20 minutes, then remove the foil and bake for another 10 minutes, or until the zucchini are tender and the cheese is bubbly.

Once baked, let them cool slightly before serving!

Pro Tips

For a spicy kick, add some red pepper flakes to the filling or use spicy cheese if you enjoy heat. You can also experiment with different kinds of cheese or additional spices to make it your own.

Ingredient Flexibility

One of the stars of this dish is its flexibility; you can easily swap out any of the vegetables for ones you prefer or have on hand. Spinach, mushrooms, or even grated carrots can make great additions or substitutions. Additionally, if you're looking for a protein boost, consider adding beans or diced cooked chicken to the filling, which will turn this dish into an even heartier meal.

For a dairy-free version, simply skip the cheese or use nutritional yeast to give a cheesy flavor without dairy. This way, you maintain the dish's creaminess while accommodating various dietary restrictions, making it suitable for everyone at your table.

Perfecting the Bake

When baking the stuffed zucchinis, keep an eye on them during the final baking phase after removing the foil. Look for the cheese to become fully melted and bubbly, ideally with golden edges, which usually takes about 10 additional minutes. If you prefer a slightly caramelized top, you can broil them for a minute or two at the end. Just be sure to watch them closely to avoid burning.

If you're unsure whether the zucchinis are cooked through, a gentle poke with a fork should meet little resistance. The zucchinis should be tender but not mushy to maintain some structure in each bite. If they seem a bit undercooked, you can pop them back in the oven for an extra 5 minutes, covered with foil to prevent the tops from browning too much.

Meal Prep Mastery

For effective meal prep, you can prepare the filling a day in advance and store it separately from the zucchini. This not only helps save time but allows the flavors to meld together in the filling overnight. Just remember to stuff the zucchini and bake them the same day you plan to serve to keep them fresh and delicious.

You can also scale this recipe to serve larger gatherings by simply doubling the quantities. Using a baking sheet instead of a dish helps to cook more zucchini evenly and allows for easier monitoring of cooking time. Whether for a casual family dinner or a festive gathering, this dish adapts to your needs seamlessly.

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, you can use brown rice, but make sure it's fully cooked as it takes longer to cook than white rice.

→ Are there any other veggies I can add?

Absolutely! Feel free to add any of your favorite chopped vegetables like spinach, mushrooms, or carrots.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.

→ Can I make this dish vegan?

Yes, simply omit the cheese or use a vegan cheese alternative. You can also substitute the honey with agave or maple syrup.