These zucchini boats are built for scooping and sharing, with tender shells baked until fork-soft and topped with a golden, bubbling layer of melted cheese. The filling comes together in one skillet with softened onion, garlic, drained diced tomatoes, tender white rice, and a savory blend of oregano and thyme that soaks into every bite. Tomato paste deepens the sauce while the reserved zucchini flesh gets folded right back in, so nothing goes to waste and the texture stays hearty. A sprinkle of fresh parsley finishes it off with brightness before serving straight from the baking dish. With olive oil as the base for cooking and vegetables, herbs, and grains doing the heavy lifting in the filling, this is a comforting, wholesome dinner that fits naturally into a Mediterranean-style way of eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 400°F (205°C). Halve each zucchini lengthwise and use a spoon or melon baller to scoop out the flesh, leaving a 1/4-inch-thick shell. Roughly chop the scooped flesh and set it aside. Arrange the zucchini shells cut-side up in a 9×13-inch baking dish.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
