Description
Zucchini boats packed with parmesan spinach rice offer a Mediterranean-inspired culinary adventure. Savory, nutritious, and elegantly presented, these boats deliver a delightful balance of fresh vegetables and creamy, herb-infused rice you’ll crave again and again.
Ingredients
Scale
ZUCCHINI BOATS WITH PARMESAN SPINACH RICE
Vegetables:
- 4 medium-large zucchini
- 2 cups frozen chopped spinach
- 2 cloves garlic (minced)
- ¼ cup sun-dried tomatoes (diced)
Dairy and Cheese:
- 1 cup shredded Parmesan cheese (plus more for serving)
- ¼ cup half & half (plus more if needed)
- 2 tablespoons butter
Grains and Seasonings:
- 1 cup white rice (medium or long-grain, rinsed well in a wire colander)
- 2 ¼ cups water
- coarse salt
- fresh black pepper
Instructions
- Prepare a medium saucepan and melt butter over moderate heat, infusing it with minced garlic, introducing a delicate aromatic base seasoned with a pinch of salt and freshly ground black pepper.
- Incorporate uncooked rice, fresh spinach leaves, water, coarse salt, and additional black pepper into the saucepan, allowing the mixture to reach a rolling boil before reducing heat and covering to simmer gently for 20-25 minutes.
- Using a fork, delicately fluff the cooked rice, then fold in half-and-half cream, diced tomatoes, and freshly grated Parmesan cheese, adjusting seasonings with extra salt and pepper as desired and thinning the mixture with additional cream if it appears too dense.
- Activate the oven to 400°F (200°C), meanwhile carefully halve zucchinis lengthwise and meticulously remove seeds, creating elegant hollow vessels for the rice filling.
- Generously populate each zucchini boat with the prepared rice mixture, positioning them carefully in a roasting pan or on baking sheets, then roast for 20-25 minutes until the zucchini becomes tender and slightly caramelized.
- Before serving, crown the zucchini boats with an additional sprinkle of rich Parmesan cheese, enhancing both visual appeal and flavor complexity.
Notes
- Elevate your veggie game with these zucchini boats that transform a simple vegetable into a stunning, flavor-packed meal.
- Perfectly portioned and packed with nutrients, these boats offer a delightful way to enjoy rice, spinach, and tomatoes in one elegant dish.
- Customize the recipe by swapping spinach with kale or adding protein like shredded chicken for a more substantial meal.
- Prepare the rice mixture ahead of time to streamline weeknight dinner preparation and reduce overall cooking stress.
- Leftover boats reheat beautifully and make excellent next-day lunch options, maintaining their delicious texture and taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg