Stuffed Zucchini Boats
Egyptian-inspired mahshi made fast: halved zucchini boats filled with herbed rice and baked until tender. Fresh, simple, and done in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 6g
lightwholesomeegyptianmediterraneanvegetarianveganvegetariantender
Ingredients
- 2 whole zucchini, medium
- 1 cup cooked rice (white or brown)
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp tomato paste
- 2 tbsp olive oil
Instructions
- 1
Halve zucchini lengthwise. Scoop out centers with a spoon, leaving a 1/4-inch shell. Chop the scooped flesh.
- 2
Stir cooked rice with chopped zucchini flesh, parsley, mint, tomato paste, salt, pepper, and 1 tbsp olive oil.
- 3
Brush a sheet pan with remaining oil. Arrange zucchini halves cut-side up. Mound rice filling into each boat.
- 4
Bake at 400°F until zucchini is tender when pierced with a fork, 12–14 minutes.
- 5
Serve warm.
Tools you’ll need
- large spoon or melon baller
- medium bowl
- sheet pan
- oven
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