Garlic Parmesan Stuffed Zucchini Boats: Your Ultimate Meatless Summer Dinner

When the warm breeze of summer arrives, bringing with it the vibrant bounty of farmer’s markets and the delightful challenge of what to do with an abundance of garden zucchini, look no further. This recipe for meatless Garlic Parmesan Stuffed Zucchini, complete with a savory rice filling and a irresistibly crunchy panko topping, is destined to become your go-to summer dinner solution. It’s a dish that celebrates seasonal produce with minimal effort and maximum flavor.

Ah, summer! The season of long days, outdoor adventures, and, for many of us, a burgeoning list of delightful activities. Now that June is here, my own summer bucket list is taking shape: the sweet reward of picking fresh cherries, the serene moments spent on the sandy shores of Lake Erie, treasure hunting at quaint out-of-town flea markets, the thrill of a day at Kennywood, cozying up for a drive-in movie, indulging in countless ice cream cones, and, of course, immersing myself in the vibrant atmosphere of local farmer’s markets.

While I might not make it to all the farmer’s markets, I’m always keen to expand my horizons when it comes to sourcing the freshest summer produce. I have a couple of beloved spots that never disappoint, and I’m continuously exploring new ones, hoping to discover hidden gems. There’s something truly special about strolling through the stalls, taking in the kaleidoscope of colors and the medley of earthy, sweet, and herbaceous aromas – the intoxicating scent of ripe tomatoes, the fuzzy sweetness of peaches, the crisp promise of fresh corn, and the fragrant allure of various herbs.

And without fail, during these delightful excursions, I always encounter a magnificent display of zucchini. Piles of them, from slender, tender young ones to colossal, arm-sized specimens, practically begging to be taken home. Often, you can snag 2-3 small ones or even a single giant one for an incredible price. It’s a deal too good to pass up, leading to that familiar predicament: you arrive home with a basket full of beautiful zucchini, and now the question looms – what culinary masterpiece will emerge from this green abundance?

This is precisely why keeping a mental (or actual!) list of creative zucchini recipes is such a smart move. When inspiration strikes, or when you simply need a delicious and easy weeknight meal, having a few go-to ideas can save the day. One timeless and immensely satisfying way to transform zucchini into a spectacular dinner is by stuffing it. Think along the lines of how you’d prepare savory stuffed peppers, but with the unique texture and subtle flavor of zucchini taking center stage.

Imagine combining that freshly picked zucchini with other farmer’s market treasures – juicy, ripe tomatoes and aromatic basil. Add some fragrant garlic, a generous helping of Parmesan cheese, and a comforting rice base, and soon you’ll be savoring these incredible Garlic Parmesan Stuffed Zucchini with a delightful, crunchy panko topping. It’s a dish that perfectly encapsulates the flavors of summer in every single bite, offering both comfort and freshness.

A Deliciously Meatless Option (with a little cheese nuance)

These stuffed zucchini boats are not only incredibly flavorful but also a fantastic meatless option for dinner. They are designed to be almost entirely vegetarian, with one small clarification regarding Parmesan cheese. It’s a common oversight, but traditional Parmesan, made with animal rennet, is technically not considered strictly vegetarian. However, don’t let that deter you if you follow a vegetarian diet!

If you prefer to avoid traditional Parmesan, there are several excellent substitutions available. You can easily find vegetarian-friendly Parmesan alternatives in most grocery stores, which use microbial rennet instead. Alternatively, for a different but equally delicious cheesy flavor, mozzarella cheese makes a superb substitute, melting beautifully and adding a creamy texture. For a completely vegan version, nutritional yeast can provide that umami, cheesy essence, or you could opt for a plant-based shredded cheese blend.

Speedy & Savory Filling with Quick-Cook Rice

To ensure dinner comes together even faster and with minimal fuss, I’ve incorporated the convenience of Veetee Rice into this recipe. These pre-cooked rice trays are an absolute game-changer for busy weeknights. Typically, you can simply microwave a tray in just two minutes, and it’s ready to go. But what’s even better for this particular recipe is that you can cook it directly in the skillet alongside your other ingredients, without any pre-cooking required!

Simply crumble the ready-to-use rice into your pan, stir everything together with the sautéed onions, garlic, tomatoes, and Parmesan, and you’re already halfway to a delicious, perfectly seasoned filling. This streamlined process means less time at the stovetop and more time enjoying your evening. For this recipe, I used their versatile white long grain rice, which provides a neutral base that perfectly absorbs the flavors of the garlic, herbs, and cheese. If you’re looking to find Veetee Rice near you, their convenient store locator can point you in the right direction.

If you don’t have access to quick-cook rice, don’t worry! You can certainly use any pre-cooked rice you have on hand, or simply cook a batch of long-grain white rice according to package directions before starting the filling. The goal is a tender, fluffy rice that will absorb all the wonderful flavors of the other ingredients.

Prepping Your Zucchini Boats and Handling Leftovers

One of the beauties of zucchini is its versatility, but also its variability in size. From those perfectly petite, uniform zucchini to the colossal “summer squash” that seems to grow overnight – sometimes as big as your arm! – you might find yourself with varying amounts of zucchini “meat” to scoop out and varying cavity sizes to fill. This means it’s entirely possible you might have some of the delicious rice filling leftover.

And that’s perfectly fine! Don’t let it go to waste. If you have extra filling, simply cook it for another minute or two on the stovetop until the rice is thoroughly softened and heated through. This makes for a fantastic side dish on its own, offering more of those wonderful garlic and Parmesan flavors. Alternatively, you can reserve the extra rice mixture for another meal. It pairs beautifully alongside dishes like savory Honey Mustard Chicken Thighs, or robust Chipotle BBQ Lamb Kabobs, adding a flavorful and easy complement.

When preparing your zucchini, select firm, unblemished ones. Wash them thoroughly, then slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the soft inner flesh and seeds, leaving about a quarter-inch border of zucchini all around. You want sturdy “boats” that can hold their filling without collapsing. The scooped-out zucchini can be discarded or, if you’re feeling ambitious, finely chopped and added to the rice filling for extra vegetable goodness – just be sure to sauté it lightly first to remove excess moisture.

The crowning glory of these zucchini boats is undoubtedly the crunchy panko topping. Panko breadcrumbs are a Japanese-style breadcrumb known for their light, airy, and flaky texture, which creates an incredibly crisp crust when toasted. Melting butter in a skillet, then stirring in the panko, fresh basil, and a touch of salt, creates a golden-brown, fragrant topping that adds an essential textural contrast to the tender zucchini and soft rice filling. This final touch elevates the dish, making it feel gourmet yet remaining wonderfully simple to achieve.

Baking to Perfection and Serving Suggestions

Once stuffed and topped, these zucchini boats bake uncovered in a hot oven until the zucchini is fork-tender and the panko is beautifully golden and crisp. The baking process allows all the flavors to meld together, creating a harmonious and comforting dish. The exact baking time might vary slightly depending on the size and thickness of your zucchini, so keep an eye on them towards the end of the suggested time.

These Garlic Parmesan Stuffed Zucchini Boats are a complete meal on their own, but they also pair wonderfully with a simple side salad dressed with a light vinaigrette, or a slice of crusty bread to sop up any delicious juices. For an even more substantial meal, consider serving them alongside a grilled chicken breast or a light fish fillet. They also make an excellent addition to a summer potluck or barbecue, offering a fresh, flavorful, and unique vegetarian option that everyone will love.

Customizing Your Zucchini Boats

This recipe provides a fantastic base, but feel free to get creative with your fillings and toppings! Here are a few ideas for customization:

• Add More Veggies: Sauté finely diced mushrooms, spinach (squeezed dry), or bell peppers and mix them into the rice filling.
• Herb Variations: Experiment with other fresh herbs like oregano, thyme, or parsley instead of or in addition to basil.
• Cheese Swaps: Beyond mozzarella, consider crumbled feta cheese for a tangy kick, or a blend of Italian cheeses for extra richness.
• Spice It Up: A pinch of red pepper flakes can add a subtle heat to the filling.
• Protein Boost: While this recipe is meatless, you could easily add cooked lentils or finely crumbled tofu to the filling for more protein. If you don’t need it to be meatless, cooked ground sausage or beef would also be delicious.
• Different Toppings: While panko is king for crunch, you could also use crushed Ritz crackers or a mix of Parmesan and herbs for a simpler topping.

Whether you’re a seasoned gardener with a zucchini surplus or simply looking for a delicious and healthy way to enjoy summer produce, these Garlic Parmesan Stuffed Zucchini Boats are a recipe you’ll return to again and again. They are a testament to the fact that simple, seasonal ingredients, thoughtfully prepared, can create truly unforgettable meals.

Garlic Parmesan Stuffed Zucchini

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Ingredients

• 2 medium zucchini
• 1 tablespoon olive oil
• 1/4 cup diced white or yellow onion
• 1 large garlic clove, minced
• 1 tray Veetee Dine-In Long Grain White Rice
• 1/2 cup diced and seeded tomato
• 1/2 cup finely shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/4 cup Panko breadcrumbs
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat oven to 400F (200C). Have a baking sheet ready.
2. Cut each zucchini in half lengthwise. Scoop out the middle with a spoon, leaving about a 1/4 inch border. Discard or save for another use. Place each zucchini half on the baking sheet.
3. In a large skillet, heat the olive oil over medium heat until hot. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
4. Remove the skillet from the heat. Stir in the Veetee Dine-In Long Grain White Rice (crumble it directly into the pan if using from a tray), diced tomatoes, finely shredded Parmesan cheese, and 1/4 teaspoon of the salt. Mix everything thoroughly to combine. Carefully stuff each zucchini half generously with the rice mixture.*
5. In a separate small skillet, melt the unsalted butter over medium heat. Once hot and shimmering, stir in the Panko breadcrumbs, chopped fresh basil, and the remaining 1/4 teaspoon of salt. Cook, stirring constantly, until the panko is golden brown and crispy, about 1-2 minutes. Remove from the heat and evenly top each stuffed zucchini half with this fragrant breadcrumb mixture.
6. Bake uncovered for 25-30 minutes, or until the zucchini is fork-tender and the panko breadcrumbs are beautifully golden brown and crunchy. Serve warm and enjoy!

Notes

*Because zucchini can vary significantly in size, you may have some rice filling leftover. This is perfectly normal! Cook the extra filling for an additional minute or two on the stovetop until the rice is completely soft and heated through. You can then serve this extra rice on the side as a delicious complement to your stuffed zucchini, or reserve it to enjoy alongside another dinner later in the week.

For a vegetarian dish: If strictly vegetarian, ensure your Parmesan cheese is made with microbial (non-animal) rennet, or substitute with mozzarella or a vegetarian hard cheese.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Disclosure: This post is sponsored by Veetee Rice. As always, thank you for reading and supporting brands I work with, which helps keep Chocolate Moosey running.