Tomato and Basil Stuffed Zucchini Boats

  • Yield: 4 servings


3/4cup raw jasmine or basmati rice
1 1/2cups water or vegetable broth
pinch salt
4medium zucchini, halved lengthwise
1tablespoon olive oil, plus more for drizzling
1small onion, chopped
2 garlic cloves, minced
1stalk lemon grass, minced (use the bottom 3-inches of the stalk only)
1 jalapeno pepper, seeded and minced
1large tomato, chopped
1cup scooped, reserved zucchini pulp, chopped
8 leaves fresh basil, minced
Salt and fresh-ground black pepper, to taste


  1. Place rice and water or broth in a medium saucepan with salt and bring to a boil. Reduce heat, cover and simmer 25 minutes until rice is tender and all liquid is absorbed. Set aside.
  2. Scoop out the seeds and pulp of zucchini halves, leaving a thick shell with a cavity in each; reserve seeds and pulp for stuffing.
  3. Preheat oven to 375F.
  4. Heat 1 tablespoon oil in a large nonreactive skillet over medium heat. Saute onions, garlic, lemon grass and jalapeno peppers 2 minutes until tender. Add tomatoes and chopped zucchini pulp; continue to saute 1 minute longer.
  5. Add basil and cooked rice. Season with salt and pepper. Mix well and use to fill each zucchini cavity. Filling should be mounded about 3/4 inch above zucchini rim. Place zucchini next to each other in a baking dish with a small space between. Drizzle with olive oil, cover loosely with foil and bake 35 minutes until filling is heated through and zucchini is tender.

Nutritional Info *per serving

  • Calories 232
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 71mg
  • Carbohydrate 45g
  • Fiber 4g
  • Protein 6g