Baked Veggie Rice Stuffed Zucchini

Name: Baked Veggie Rice Stuffed Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup cooked rice; 1 bell pepper, diced; 1 cup corn kernels (fresh or frozen); 1 cup diced tomatoes; 1 teaspoon garlic powder; Salt and pepper to taste; 1 teaspoon olive oil; 1/2 cup shredded cheese (optional)

Highlighted under: Clean Healthy Food Inspiration

I love making Baked Veggie Rice Stuffed Zucchini whenever I want a healthy, fulfilling meal that’s all about fresh ingredients. This dish is not only satisfying but also visually stunning with its vibrant colors. The combination of fluffy rice and crisp vegetables, all encased in tender zucchini, makes it a perfect centerpiece for any meal. Plus, it’s incredibly easy to prepare, and it’s a great way to use up any leftover rice you might have lying around. Trust me; this recipe will become a new favorite in your kitchen.

Created by

Nicola Fairchild

Last updated on 2026-01-15T15:02:35.412Z

I remember the first time I made Baked Veggie Rice Stuffed Zucchini; I was amazed at how easy it was to create such a delicious and wholesome dish. The key to this recipe lies in choosing the freshest vegetables and seasoning the rice just right before stuffing. This not only enhances the flavor but also ensures each bite is packed with nutritious goodness.

While preparing the zucchinis, don’t forget to scoop out enough flesh to make space for the filling. I often save the scooped-out zucchini to mix into the rice for added texture. This little tip guarantees there’s no waste, and it contributes to a well-rounded flavor profile.

Why You'll Love This Recipe
Delicious combination of fresh veggies and fluffy rice
Light, healthy, and perfect for meal prep
Can be easily customized with your favorite ingredients

Choosing the Right Zucchini

When selecting zucchinis for this dish, opt for medium-sized ones that are firm and free of blemishes. Smaller zucchinis will be more tender, but medium ones hold their shape better during the baking process, allowing for a perfect stuffing experience. Look for zucchinis that are glossy and vibrant in color to ensure freshness and flavor. If you choose larger zucchinis, they may need longer cooking time to soften, so keep this in mind to achieve that ideal texture.

You can also experiment with different varieties of zucchini, such as yellow squash or even small eggplants, to add unique flavors to your stuffed dish. Incorporating a mix of colorful zucchini varieties not only enhances the visual appeal but also enriches the overall taste profile. Just ensure that any substitutions maintain the right moisture content, as fillings without sufficient liquid might turn dry.

Customizing Your Filling

The beauty of this recipe lies in its versatility. Feel free to mix in different vegetables based on your preferences or what you have on hand. For example, adding finely chopped spinach or kale can elevate the nutritional value. If you're looking for added protein, consider mixing in black beans or cooked quinoa. These additions can make the stuffing more robust while enhancing the flavor and texture.

If dietary restrictions are a concern, substitute the cheese with nutritional yeast for a dairy-free option, giving a similar umami flavor. Additionally, for those watching their fat intake, you can skip the oil entirely or use a spray version to sauté your vegetables. Just be sure to watch the timing carefully when making these changes, as cooking times can vary depending on the added ingredients.

Ingredients

Ingredients for Stuffed Zucchini

4 medium zucchinis
1 cup cooked rice
1 bell pepper, diced
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon olive oil
1/2 cup shredded cheese (optional)

Instructions

Steps

Prepare the Zucchinis

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the centers, ensuring there’s enough room for the filling while saving the scooped-out flesh.

Make the Filling

In a pan, heat olive oil over medium heat. Sauté diced bell pepper for about 5 minutes. Add corn, tomatoes, and the reserved zucchini flesh, cooking for another 5 minutes. Stir in the cooked rice, garlic powder, salt, and pepper, blending everything well.

Stuff the Zucchinis

Fill each zucchini half generously with the rice and vegetable mixture. If desired, sprinkle shredded cheese on top.

Bake

Arrange the stuffed zucchinis on a baking sheet and bake for 30 minutes or until the zucchinis are tender and the cheese is melted.

Enjoy!

Pro Tips

Feel free to customize your filling with any leftover vegetables or protein for a heartier meal. You can also serve these with a side salad for added freshness.

Serving Suggestions

Once your Baked Veggie Rice Stuffed Zucchini is out of the oven, let them rest for a few minutes before serving. This resting time allows the filling to settle, making them easier to handle and eat. For a finishing touch, garnish with fresh herbs such as parsley or cilantro to brighten the dish. A drizzle of balsamic glaze can also add a tangy sweetness that complements the savory flavor of the zucchinis well.

This dish pairs beautifully with a simple side salad or some crusty bread to soak up any extra juices. If you’re serving for guests, consider presenting them on a colorful platter to enhance their visual appeal further. Personalize each plate by adding different garnishes or sauces based on guest preferences for a more interactive dining experience.

Storage and Reheating Tips

Leftovers of the stuffed zucchini can be stored in an airtight container in the refrigerator for up to three days. To keep the zucchinis from becoming too soggy, separate the stuffing and zucchini halves if possible. When reheating, place them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. This method helps retain the zucchini's texture without making them mushy.

If you wish to freeze the stuffed zucchinis, I recommend assembling but not baking them. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to two months. When you're ready to enjoy them, simply thaw in the fridge overnight, then bake as directed, adding an extra 5-10 minutes to the cooking time if necessary to ensure they are heated thoroughly.

Questions About Recipes

→ Can I use other grains instead of rice?

Absolutely! Quinoa or couscous would also work well as a filling.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the stuffed zucchini?

Yes, these can be frozen before baking. Just thaw and bake when you’re ready to enjoy.

→ What can I serve with the stuffed zucchini?

A simple green salad or a side of garlic bread pairs wonderfully with this dish.