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ZUCCHINI BOATS WITH PARMESAN SPINACH RICE

by Olivia
ZUCCHINI BOATS WITH PARMESAN SPINACH RICE

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ZUCCHINI BOATS WITH PARMESAN SPINACH RICE –  Spinach rice with Parmesan cheese, garlic and sun-dried tomatoes stuffed inside zucchini boats. Zucchini boats made by slicing squash lengthwise and scooping out the seeds to make a canoe. Puts a whole new spin on eating your vegetables. 

So. . .yeah. . it’s that time of year again. When giant stacks of green zucchini squash mysteriously fill half my cart at the farmer’s market so they can come home with me where I have no choice but to eat them every day until they start coming out of my eyeballs.

Stuffed Zucchini Boats with Parmesan Spinach Rice

Stuffed Zucchini Boats with Parmesan Spinach Rice

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Zucchini is one of those things that people usually have a love/hate relationship with. I aim to change that. Every time I post a new zucchini recipe part of me secretly hopes that somewhere, some place, some zucchini loather will give it a chance and because of me they won’t hate it so much anymore.

All I’m saying is give zucchini a chance. Or a second, third or fourth chance. . .

ZUCCHINI BOATS WITH PARMESAN SPINACH RICE

ZUCCHINI BOATS WITH PARMESAN SPINACH RICE

Yield: 8 serving
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Rice with spinach, Parmesan cheese, garlic and sun-dried tomatoes stuffed inside zucchini boats.

Ingredients

  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • coarse salt and fresh black pepper
  • 1 cup white rice (medium or long-grain), rinsed well in a wire colander
  • 2 cups frozen chopped spinach (the bagged type)
  • 2 + 1/2 cups water
  • 1/4 cup half & half, plus more if needed
  • 1/4 cup sun-dried tomatoes, diced
  • 1 cup shredded Parmesan cheese, plus more for serving
  • 4 medium - large zucchini

Instructions

  1. In a large heavy bottomed saucepan with a tight fitting lid saute garlic with a dash of salt and pepper in the butter until fragrant.
  2. Add the rice, spinach, water, 1/2 teaspoon coarse salt and a couple dashes of black pepper. Bring to boil then reduce heat to low and cover. Cook 20 - 25 minutes.
  3. Fluff up the rice with a fork then add the half & half, tomatoes and Parmesan. Mix well. Season to taste with salt and pepper. If the mixture seems exceptionally thick you can stir in additional half & half.
  4. Preheat oven to 400 degrees F. Slice the zucchini evenly in half lengthwise and scoop out the seeds to form a boat.
  5. Fill with the rice, heaping over the top. Place in a large roasting pan or on a baking sheet. Bake 20 - 25 minutes until the zucchini is fork tender.
  6. Sprinkle the top with additional Parmesan to serve.

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