Cheesy Parmesan Spinach Rice Zucchini Boats Recipe

Summer’s bounty brings a delightful twist to zucchini boats with parmesan spinach rice that will turn ordinary vegetables into a culinary masterpiece.

Fresh zucchini becomes the perfect vessel for a creamy, herb-infused rice filling.

parmesan adds a rich, savory depth to the tender spinach and fluffy rice.

Each boat brims with vibrant colors and enticing aromas that promise a delectable meal.

The combination of green vegetables and melted cheese creates a harmonious blend of flavors and textures.

Quick to assemble and even faster to disappear from the plate, these zucchini boats offer a nutritious and satisfying dinner solution.

Let’s find out this simple yet impressive recipe that transforms humble ingredients into something extraordinary.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 220 kcal

Servings: 9

Zucchini Boats with Parmesan Spinach Rice Ingredients

• Zucchini: Fresh, firm zucchini work best with smooth skin and no blemishes, providing a delicious edible vessel for the rice filling.
• Sun-Dried Tomatoes: Intensely flavored tomatoes that add a tangy, concentrated sweetness to complement the mild zucchini.

• White Rice: Medium or long-grain rice creates a fluffy, tender base that absorbs flavors beautifully and provides substantial texture.
• Half & Half: Creamy dairy blend that enriches the rice, adding luxurious smoothness and helping ingredients bind together.

• Garlic: Aromatic ingredient that infuses deep, savory notes into the rice mixture.
• Butter: Adds richness and helps develop a golden, slightly nutty undertone in the dish.
• Frozen Chopped Spinach: Nutrient-packed green that brings vibrant color and earthy flavor to the rice filling.
• Parmesan Cheese: Sharp, salty cheese that provides a bold, complex taste and creates a crispy topping when melted.
• Coarse Salt, Fresh Black Pepper: Essential seasonings that balance and highlight the overall taste profile of the dish.

Tools for Stuffed Zucchini Boats with Rice

• Saucepan: Essential for cooking rice and spinach mixture evenly.
• Fork: Perfect for fluffing rice and mixing ingredients smoothly.
• Sharp Knife: Needed to slice zucchinis lengthwise and create boats.
• Baking Sheet or Roasting Pan: Crucial for baking zucchini boats in the oven.
• Cutting Board: Used for slicing zucchinis and preparing ingredients.
• Measuring Spoons: Helpful for accurately measuring salt and seasonings.
• Grater: Required for grating fresh Parmesan cheese.

How to Prepare Zucchini Boats Stuffed with Spinach Rice

• Spinach Rice Prep

Sizzle butter in a pan with garlic, creating a fragrant base that will infuse delicious flavor into the rice. Add rice, spinach, and water to create a vibrant green mixture that’ll make your taste buds dance.

• Rice Comfort

Let the rice simmer gently, absorbing liquid and transforming into a creamy, soft treasure. Stir in rich half & half, juicy tomatoes, and sharp Parmesan to elevate the dish’s complexity.

• Zucchini Transformation

Slice zucchinis into sleek boats, carefully removing seeds to create perfect vessels for your delectable rice filling. Nestle these green canoes with the speckled rice mixture.

• Oven Magic

Slide the loaded zucchini boats into a hot oven, allowing them to roast and develop caramelized edges. Watch as the zucchini softens and the rice becomes golden and slightly crispy.

• Final Touch

Shower the boats with an extra sprinkle of Parmesan, creating a gorgeous melted cheese crown that adds a salty, tangy finish to this wholesome meal.

Tips for Filling and Roasting Zucchini Just Right

• Elevate Your Dish
• Experiment with different cheese varieties like mozzarella, feta, or sharp cheddar for unique flavor profiles that complement the spinach rice perfectly.
• Add cooked ground turkey, shredded chicken, or crumbled bacon to the rice mixture for a heartier meal that satisfies larger appetites and adds extra nutrition.
• Fresh herbs can transform this dish – try mixing in chopped basil, thyme, or parsley into the rice for a burst of fresh, aromatic goodness that brightens the entire recipe.
• No zucchini? Try using bell peppers, portobello mushrooms, or even hollowed-out eggplant as alternative vessels for the delicious spinach rice filling.
• Sprinkle red pepper flakes, add a dash of smoked paprika, or include a pinch of cayenne to give the dish a subtle kick that'll wake up your taste buds.

Serving Parmesan Zucchini Boats for Dinner

• Zesty Brunch Delight: Serve these vibrant zucchini boats alongside a fresh garden salad for a light and satisfying weekend morning meal that bursts with color and flavor.
• Mediterranean Feast Companion: Pair the boats with grilled chicken or fish, creating a protein-packed dinner that highlights the creamy spinach rice and tender zucchini.
• Appetizer Transformation: Cut the boats into smaller bite-sized pieces for an elegant party appetizer that will impress guests with its sophisticated yet simple presentation.
• Wine Pairing Magic: Complement the rich, cheesy zucchini boats with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to balance the creamy textures and enhance the overall dining experience.

Storing Stuffed Zucchini Boats After Cooking

• Smart Storage Solutions
• Refrigerator Readiness: Store leftover zucchini boats in airtight containers for up to 3-4 days, keeping them fresh and maintaining delicious flavor profiles.
• Freezer Friendly Tip: Wrap individual boats in plastic wrap, then aluminum foil to prevent freezer burn and enjoy within 2 months for quick future meals.
• Ingredient Separation Strategy: Keep rice and zucchini components separate when storing to maintain optimal texture and prevent soggy bottoms.
• Reheating Rescue Plan: Warm refrigerated boats in oven at 350°F for 10-15 minutes, adding fresh Parmesan cheese on top to restore original deliciousness and prevent dryness.

Hearty Zucchini Boats With Parmesan Spinach Rice Recipe

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4.9 from 12 reviews

• Total Time: 1 hour 10 minutes
• Yield: 9 1x

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Description

Mediterranean-inspired zucchini boats with parmesan spinach rice offer a delightful blend of fresh vegetables and hearty grains. Home cooks can savor this nutritious dish packed with flavor and simple ingredients.

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Ingredients

Scale 1x2x3x

• 4 medium-large zucchini
• 2 cups (453 g) frozen chopped spinach
• 1 cup (100 g) shredded Parmesan cheese (plus more for serving)
• 1 cup (190 g) white rice (medium or long-grain, rinsed well in a wire colander)
• 2 ¼ cups (540 ml) water
• 2 cloves garlic (minced)
• ¼ cup (60 ml) sun-dried tomatoes (diced)
• ¼ cup (60 ml) half & half (plus more if needed)
• 2 tbsps (30 g) butter
• coarse salt
• fresh black pepper

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Instructions

1. Aromatic Base: Melt butter in a medium saucepan over moderate heat, sautéing minced garlic with a whisper of salt and black pepper to create a fragrant foundation.
2. Rice Preparation: Combine uncooked rice, spinach, water, salt, and pepper in the saucepan, bringing to a vigorous boil before reducing heat, covering, and allowing to simmer until rice reaches perfect tenderness, approximately 20-25 minutes.
3. Flavor Enrichment: Gently fluff the cooked rice with a fork, folding in half-and-half cream, diced tomatoes, and Parmesan cheese, calibrating the seasoning and consistency with additional cream if needed.
4. Zucchini Transformation: Preheat the oven to 400°F (200°C), then meticulously halve zucchinis lengthwise, scooping out seeds to create elegant boat-like vessels ready for the rice filling.
5. Final Assembly and Roasting: Lavishly fill each zucchini boat with the prepared rice mixture, arranging them in a roasting pan and roasting for 20-25 minutes until the zucchini becomes tender and develops a subtle caramelized edge.
6. Finishing Touch: Garnish the completed zucchini boats with an additional sprinkle of Parmesan cheese, elevating both the visual presentation and flavor profile.

Notes

• Prevent Soggy Boats: Pat zucchini dry after halving to remove excess moisture and ensure crisp texture during roasting.
• Rice Moisture Control: Add cream gradually to maintain perfect consistency, avoiding dry or overly wet rice filling.
• Cheese Melting Tip: Sprinkle Parmesan cheese in the last 5 minutes of baking for optimal golden, crispy topping.
• Vegetable Prep Hack: Use a small spoon to scoop out zucchini seeds quickly and create clean, even boats for stuffing.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 220
• Sugar: 1g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 20mg