These vegetable filled zucchini boats float upon a colorful sea of cooked rice with corn and tomatoes, making it a great recipe to consider for company as well as the family. Easy to assemble, it can be made ahead giving you time to relax and enjoy a pleasure filled evening.
2 cups seasoned cooked rice, mixed with ¼ cup each corn and diced tomatoes
3- 4 medium sized zucchini squash
2 tbsp olive oil
2 cloves garlic, minced
1/3 cup diced onions
1/3 cup red bell pepper, diced
1/3 cup diced radishes
1/3 cup asparagus
1/3 cup broccoli
1/3 cup green beans
1/3 cup mushrooms, sliced
½ tsp salt and pepper or to taste
¼ cup gluten free hemp hearts
½ cup Havarti cheese, (or substitute with vegan cheese)
Slice off the top third of the squash. With a spoon, scrape out the interior while leaving the skin intact and dice for later use.
Place olive oil in a pan over medium heat and sauté the garlic for a minute or until fragrant. Add the onions, peppers, radishes, asparagus, broccoli, green beans, zucchini and mushrooms. Cook for another five minutes or until slightly softened. Add half of the hemp hearts and season with salt and pepper. Set aside to cool.
Preheat oven to 350° F.
Place the cooked rice mixture in the Doveware casserole dish. Fill the squash boats with the vegetable mixture and place on top of the rice. Drizzle with additional olive oil if desired and top with remaining hemp hearts. Bake for 30-40 minutes or until zucchini is fork tender. Garnish with grated cheese and bake an additional minute or until cheese has melted.
Over To You
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