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Vegetarian Stuffed Zucchini with Rice

kaydimaggio
This Vegetarian Stuffed Zucchini with Rice is the perfect healthy dinner. They are quick and easy to make and taste delicious. These vegan zucchini boats are light and refreshing and the perfect meal for a hot summer day.
 
5 from 6 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Entree
Cuisine Mexican
Servings 4 servings
Calories 229 kcal

Ingredients
  

  • 5 Medium Zucchini
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 15 ounce can black beans
  • 1 15 ounce can pinto beans
  • 1 15 ounce can tomato sauce
  • 1 cup whole kernel corn
  • 1 cup white rice
  • 2 cups vegetable broth
  • 1 package taco seasoning
  • 4 tablespoons vegan mayonnaise
  • 2 tablespoons sriracha

Instructions
 

  • Preheat your oven to 400 degrees
  • Slice the zucchini in half lengthwise, and using a spoon, scoop out the flesh of the zucchini. You want to hollow out the inside of the zucchini so it resembles a boat.
  • Add the diced onion, bell pepper, and corn to a skillet and saute over medium heat until the vegetables are soft. About 5 minutes.
  • Add in your beans, tomato sauce, taco seasoning, vegetable broth, and rice and stir to combine. Bring to a boil
  • Once boiling, reduce the heat to a simmer and simmer covered for 15 minutes until the rice is cooked through. 
  • Using a spoon, scoop your filling gently into the zucchini and place it in a casserole dish.
  • Bake for 20 minutes
  • While the zucchini is in the oven, make the sriracha mayonnaise. Stir the mayonnaise and the sriracha together, if the dressing is too thick for you, add 1 tablespoon almond milk.
  • When the zucchini is done in the oven, serve immediately, top with cilantro and sriracha mayonnaise.

Notes

  • You should be able to fill about 5 zucchini with the mixture depending on the size of the zucchini. However, if you find yourself with a lot of leftover mixture, you can always use it as leftovers and throw it in a taco salad or make some quick tacos out of it!
  • Depending on the size of the zucchini, baking times may vary. You will know the zucchini is done when it is fork tender, so just keep an eye on the zucchini towards the end of baking.
  • These make great leftovers so don't be shy about using these for meal prep! 

Nutrition

Serving: 1servingCalories: 229kcalCarbohydrates: 43.8gProtein: 13.7gFat: 1.5gSaturated Fat: 0.3gSodium: 308mgFiber: 11gSugar: 7.7g
Keyword Gluten Free, mexican, Vegan
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