Stuffed Zucchini Boats with Rice and Potatoes

Stuffed Zucchini Boats with Rice and Potatoes

This Low carb, Italian inspired dish have changed my feelings when it comes to Italian food. When I crave Italian food I immediately think of spaghetti, penne or ravioli in delicious creamy sauce with lots of shaved Parmesan sprinkled with fresh parsley and basil. I mean, come on who doesn’t love it!!!
I never thought I could get the same level of satisfaction with a dish that doesn’t involve pasta. You can make this dish totally vegan or you can add ground pork or turkey if you feel like it. Here is the vegetarian version for this dish. If you want to make it totally vegan instead butter you can use olive oil and instead of the Parmesan you can use a vegan cheese or no cheese at all. Anyway, try this, it’s delicious!

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You Need:

Ingredients: Amount:
Mexican Zucchini. 4 medium, uniformly sized.
Onion. 1 small.
Button mushrooms. 1/2 a cup finely chopped.
Potatoes. 2 small.
Celery . 1 stalk.
Rice. 1 cup.
Olive oil. 2-3 tablespoon.
Butter. 2 tablespoon.
Parsley. 1/4 cup.
Dill. 1/4 cup.
Salt. 1/2 a teaspoon.
Fresh ground black pepper. To taste.
Garlic powder. 1/3 teaspoon.
Vegeta seasoning. To taste.
White wine. 1/3 cup.
Chicken Broth. 1/2 cup.
Parmesan cheese. 1/3 cup, shredded.
Thyme. 1/2 teaspoon.
Oregano. 1/2 teaspoon.


Trim the ends from the zucchini and slice them in half (lengthwise). Use the tip of a spoon to scrape the zucchini flesh, chop some of it, and set it aside. Meanwhile, add olive oil to a large skillet or sauté pan and place over medium heat. Add all the veggies (onion, potatoes, celery, mushrooms, zucchini flesh). Cook for 4-5 minutes, and add the clean rice and sauté for 1-2 minutes.

Add the white wine and let it cook for 1 minute or until the alcohol evaporate. Add the chicken broth, all seasonings and a half of the herbs. Let it cook for a 5-7 minutes on a medium – high temperature. Occasionally stir so it doesnt stick to the bottom of the pan.

When the liquid is gone, and you have nice consistency of the rice and vegetables, take it off the stove, and add the rest of the herbs. Let the mixture cool down. Take each one of the zucchini boats and season with salt and pepper. Put them in a deep baking dish. Fill each one with the rice and vegetables mixture. Sprinkle some parmesan cheese and cover the bottom of the pan with a little water. Add a 1-2 tbsp. olive oil so they don’t stick to the bottom and burn. Cover with foil and bake on pre heated oven at 425 F. for 15 minutes. Uncover and bake for a few more minutes or until all vegetables and rice are done.

When it’s time to serve sprinkle with a little bit of fresh chopped dill and parsley. I love to put just a dollop of Bulgarian Yogurt.



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