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Mediterranean Stuffed Zucchini Boats

Mediterranean Stuffed Zucchini Boats

Stuffed with whole grains, nuts, veggies, cheese, and fresh herbs, these Mediterranean-flavored zucchini boats are a great addition to your summer menu.  They can serve both as an entrée or a side dish, and you can use the stuffing for yellow summer squash, bell peppers, or tomatoes as well. 

Serves: 4 (Serving= 1 zucchini boat)


  • 2 zucchini, reserving inside of 1 zucchini for stuffing (about ½ cup)
  • 1 cup of Minute® Rice Whole Grain Medley
  • ¼ cup chopped yellow onion
  • 1/3 cup crumbled reduced fat Feta cheese
  • ¼ cup sundried tomatoes, chopped
  • 2 Tablespoons pine nuts
  • ½ cup chopped arugula, packed
  • 1 Tablespoon chopped fresh mint
  • 2 Tablespoons chopped fresh basil
  • 1 ½ Tablespoons minced garlic
  • 1 Tablespoon olive oil
  • ½ Tablespoon lemon juice
  • ½ Tablespoon balsamic vinegar
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper
  • 1/8 teaspoon salt


  1. Preheat oven to 375ºF.  Cut zucchini in half lengthwise, and scoop out insides, leaving a thin layer of flesh with the skin. Chop the removed inside flesh of 1 zucchini, or about ½ cup, and add to a medium-sized bowl.
  2. Add all remaining ingredients to the bowl with the chopped zucchini. Mix well.
  3. Place the 4 zucchini halves in a baking dish. Using a spoon, scoop the stuffing into the zucchini, generously filling each “boat.”
  4. Cover with aluminum foil and bake for 40 minutes, or until zucchini are fork-tender.