Rice Stuffed Zucchini Halves
Looking for a refreshing, healthy side dish for dinner tonight? This homemade recipe for Rice Stuffed Zucchini Halves is chock-full of protein, vitamins, and nutrients. And best of all? It tastes divine. More and more, people are realizing how important it is to cook their own meals at home rather than buy pre-packaged foods at the grocery store. Home-cooked meals are superior in quality, nutrition, and flavour. Of course, we don’t always have time to make our food from scratch or spend long hours in the kitchen. That’s why quick and easy recipes like this one work so well. It only takes about 60 minutes to prepare and bake, and it will serve up to 8 people. If you look at the Nutritional Facts below, you’ll also see that this baked zucchini recipe is high in protein, vitamin A, vitamin C, calcium, and iron. It’s also jam-packed with delicious vegetables that will help you and your loved ones reach your daily veggie-consumption quota. Add this yummy side dish to your dinner tonight, and see for yourself just how good it is.*
This is a printable recipe.
4 zucchini, 8-10 inches in length
3 Tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced bell peppers, any color,finely chopped
3 Roma tomatoes, about 3/4 cup, finely chopped
1 cup cooked rice
2/3 cup parmesan cheese
2 eggs, beaten
salt and pepper
1 cup mozzarella cheese, grated
Preheat oven to 400F degrees.
Line a baking dish with foil and set aside.
Wash and slice the zucchini in halves length wise.
Using a small spoon or melon scoop, hollow out the flesh.
Leave at least 1/4" of the zucchini so the halves will remain stable.
Place the zucchini scoopings into a bowl and cut into fine pieces.
Heat the olive oil in a skillet over medium heat, add the onions and cook a few minutes until translucent.
Add the garlic and cook one minute longer.
Add the zucchini you scooped out along with the peppers and tomatoes.
Cook for 10 minutes until the vegetables are all soft.
Remove from the heat.
In a mixing bowl, stir together the cooked rice with the parmesan cheese, eggs, salt and pepper.
Add the cooked zucchini onion mixture and stir together to combine.
Divide the mixture evenly in the 8 zucchini halves.
Bake uncovered for 20 minutes then, slide the baking sheet out and divide the cheese onto the pieces. Place back into the oven and cook another 5 minutes or until the cheese has melted and is lightly browned.
Remove from the oven and serve.
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Nutrition Facts for: Rice Stuffed Zucchini Halves From Grandmother's Kitchen
Ingredients: Zucchini, olive oil, onion, garlic cloves, bell peppers, roma tomatoes, rice, Parmesan cheese, eggs, salt, pepper, Mozarella cheese.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 8 servings.
* Per Serving:Calories 263, Calories from Fat 111, Total Fat 12.3g 19%, Saturated Fat 4.7g 23%, Cholesterol 59mg 20%, Sodium 246mg 10%, Potassium 448mg 13%, Carbohydrates 26.4g 9%, Dietary Fiber 2.4g 10%, Sugars 3.9g, Protein 13.4g, Vitamin A 24%, Vitamin C 64%, Calcium 26%, Iron 9%
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