Zucchini Boats

Zucchini Boats
4.5 from 2 ratings
These zucchini boats are an easy way to combine a hearty, filling meal with veggies. You can vary this recipe by using different fillings and sauces, like swapping out the short-grain brown rice for quinoa or bulgur.  Recipe courtesy of Liv B's Easy Everyday, by Olivia Biermann.
Prep Time
Cook Time
Total time: 1.48 hours
  • 1/3 cup short-grain brown rice
  • 2 medium zucchini, halved lengthwise
  • 1 tablespoon vegetable oil
  • 1 cup diced mushrooms
  • 3/4 cup store-bought marinara sauce
  • salt and black pepper
  • 1/2 cup vegan mozzarella cheese shreds
  1. Cook 1/3 cup rice according to the package directions. Fluff with a fork and set aside.
  2. Preheat the oven to 400F.
  3. Scoop out the center of each zucchini half, reserving the pulp. Place the hollowed-out zucchini boats in the prepared casserole dish and set aside. Roughly chop the reserved pulp.
  4. Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Add 1 cup diced mushrooms and zucchini pulp; cook for about 4 minutes, stirring frequently, until softened.
  5. Add the brown rice, 3/4 cup marinara sauce and a sprinkle of salt and pepper; stir to combine. Cook for about 5 minutes, stirring frequently, until warmed through.
  6. Spoon the filling evenly into the zucchini boats. Sprinkle with 1/2 cup vegan mozzarella cheese and pepper.
  7. Bake in the preheated oven for 20 minutes, until zucchini is tender and cheese is melted. Remove from the oven and let cool slightly before serving.