30 Minute Meal- Stuffed Zucchini Recipe with 3 Variations – Minute Rice
30 Minute Meal- Stuffed Zucchini Recipe with 3 Variations
CrystalAllen
By Crystal Allen
HelloCreativeFamily.com


A few of my favorite things about zucchini:

  • They are readily available at the grocery store all year long.
  • They have a very mild taste and picks up whatever flavors you add to it making it a really nice base for a variety of recipes.
  • They have a high water content which makes them cook up quickly, making them an ideal ingredient for weeknight dinners.


Speaking of cooking up quickly– Today’s recipe can be prepared start to finish in 30 minutes, making this recipe a #WeekdayWin. Every family has different tastes, and since zucchini and rice are such versatile ingredients, I’m going to give you a few different flavor variations that you can play with so that this recipe is just as much a winner in your house as it is in mine! Play with the ingredients and come up with a variation that is perfect for you and your family!

I use Jasmine Minute Rice® for this recipe. You could use any minute rice of your choice (white, brown, basmati, jasmine, etc). Being the health conscious mama that I am, I originally wondered what it was about Minute Rice® that made it cook up so quickly. I wasn’t willing to put convenience before the health of my family and wondered if it had extra additives that made it cook faster. After some research I discovered that, the only difference between Minute Rice® and other rice is that the rice has been pre-cooked and then dried to make cooking faster! If you look at the ingredient list, there is one ingredient- rice. There are no additives or preservatives which makes this mama very happy!

Having rice that cooks up so quickly makes getting dinner on the table a breeze, which is something I know all busy parents can appreciate.




Variation 1 – Meatless Monday Stuffed Zucchini Recipe

Ingredients

  • 1 pouch of Minute Rice® Jasmine Rice (each box comes with 4 pouches)
  • 3 medium sized zucchinis
  • 1 tablespoon olive oil
  • 1 bell pepper, diced
  • 1/2 medium sweet onion, diced
  • 1/2 cup grape tomatoes, sliced
  • 1/2 cup feta, crumbled
  • Juice and zest from 1 lemon
  • 1 teaspoon garlic powder
  • 2 teaspoons dried basil
  • salt & pepper to taste


Directions

  1. Preheat oven to 375F.
  2. Make rice as per directions on box.
  3. Wash zucchini, trim off ends, and cut in half lengthwise.
  4. Scoop out zucchini center (saving to add into filling) so that zucchini is turned into “boats” that can be stuffed. Roughly chop the zucchini centers that you scooped out and put into a large bowl.
  5. Heat olive oil over medium heat. Sauté bell pepper and onion until soft (approximately 3-5 minutes), add grape tomatoes for last minute of cooking.
  6. Transfer cooked rice, sautéed vegetables, feta cheese, lemon juice, lemon zest and spices to the large bowl with the roughly chopped zucchini centers. Fold together until all ingredients are incorporated.
  7. Spoon into zucchini boats and bake for 15-20 minutes (until zucchini is warmed through).
  8. Serve and enjoy!



Variation 2 – Pizza Stuffed Zucchini Recipe

Ingredients

  • 1 pouch of Minute Rice® Jasmine Rice (each box comes with 4 pouches)
  • 3 medium sized zucchinis
  • 1 cup of mozzarella cheese + 1/4 cup for sprinkling on top
  • 1 cup of marinara sauce
  • Your favorite pizza toppings. Ideas: Pepperoni, peppers, olives, mushrooms, etc.
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt & pepper to taste


Directions

  1. Preheat oven to 375F.
  2. Make rice as per directions on box.
  3. Wash zucchini, trim off ends, and cut in half lengthwise.
  4. Scoop out zucchini center (saving to add into filling) so that zucchini is turned into “boats” that can be stuffed. Roughly chop the zucchini centers that you scooped out and put into a large bowl.
  5. Chop up pizza ingredients.
  6. Transfer cooked rice, marinara, pizza toppings, 1 cup of mozzerella cheese and spices to the large bowl with the roughly chopped zucchini centers. Fold together until all ingredients are incorporated.
  7. Spoon into zucchini boats, top with remaining 1/4 cup of mozzerella and bake for 15-20 minutes (until zucchini is warmed through).
  8. Serve and enjoy!



Variation 3 – Taco Tuesday Stuffed Zucchini Recipe

Ingredients

  • 1 pouch of Minute Rice® Jasmine Rice (each box comes with 4 pouches)
  • 2 medium sized zucchinis
  • 1 cup of cooked ground beef
  • 1 cup of your favorite salsa (We suggest our homemade pico de gallo)
  • 1 cup of chickpeas or black beans
  • 1 cup of cheddar cheese + 1/4 cup for sprinkling on top
  • 1 tablespoon of taco seasoning (Learn how to make our taco seasoning here)

    Optional add ins: black olives, corn, sour cream, guacamole, salsa verde, shredded lettuce, tortilla chips (last 5 to sprinkle on top after cooking)


Directions

  1. Preheat oven to 375F.
  2. Make rice as per directions on box.
  3. Wash zucchini, trim off ends, and cut in half lengthwise.
  4. Scoop out zucchini center (saving to add into filling) so that zucchini is turned into “boats” that can be stuffed. Roughly chop the zucchini centers that you scooped out and put into a large bowl.
  5. Transfer cooked rice, salsa, ground beef, beans (and any other taco ingredients you want baked) 1 cup of cheddar cheese and taco seasoning to the large bowl with the roughly chopped zucchini centers. Fold together until all ingredients are incorporated.
  6. Spoon into zucchini boats, top with remaining 1/4 cup of cheddar and bake for 15-20 minutes (until zucchini is warmed through).
  7. Top with your favorite taco toppings, serve and enjoy!





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