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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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