Add a summery twist to your dinner table with these Simple Summer Zucchini Boats. They’re easy to make, can be on your table in under 30 minutes and they’re full of flavor.
How to Make: Simple Summer Zucchini Boats (AUDIO)
Click the PLAY button below to hear me walk you through the steps of how to make these zucchini boats.
Now, here’s the trick. If you’ve never eaten raw zucchini before, have no fear. You can serve these lightly steamed (listen to my audio above on how to steam ’em) if you’re eating this recipe in the winter or if you’re just not into eating raw veggies. As I mention in the audio above, I highly suggest you purchase large, tender zucchini for this recipe. Those little hard zucchinis will taste terrible and they will have no flavor. Trust me on this!
You may surprise yourself by how much you love juicy, tender raw zucchini. I know I was shocked the first time I bought a ripe zucchini because all I had known were those little zucchinis that are quite flavorless.
Scroll down for a few tips on how to make these tonight.
How to Make: Simple Summer Zucchini Boats
You can make these zucchini boats in less than an hour. As always, I like my recipes to be 3 simple steps or less. Here’s how to make your zucchini boats:
- Cook the rice. Meanwhile, slice each zucchini lengthwise into 1/4 inch thick strips and lay them flat on a cutting board or serving platter.
- Add the cooked rice on top of the zucchini slices and top with the vegetables, fresh dill, and sauce.
- EAT with your hands or a fork and knife.
Note: Fresh dill is delicious in this recipe and perfect for summer but if you cannot find dill, you can use fresh basil instead.
Tips for Making Zucchini Boats
If you are having a hard time thinly slicing the zucchini lengthwise, I suggest cutting the zucchini in half and then scooping some of the middle out using a spoon. The filling can then go straight into this area that you scooped out.
Don’t stir your rice as it cooks. Leave it simmering on the stove untouched. If you must check it, simply lift the lid and tilt the pot to the side to see if there is still water left in the pot. If there is, the rice needs more time, if there is not, the rice is cooked, place the lid back on and turn the heat off.
SHOP the STORY
Zucchini boats are a perfect way to enjoy your favorite comfort foods without all the junk. Stuffed with veggies and brown rice, they are hearty and tasty.
- 1 1/2 cups vegetable stock can also use water
- 1/2 cup brown rice
- 12 grape tomatoes halved
- 4 zucchini large
- 1 yellow bell pepper diced
- 1 Tbsp. fresh dill
- Sea salt and freshly ground black pepper to taste
- 1 large ripe avocado large and ripe
- 1/3 cup water
- 4 fresh chives finely chopped
- 1 Tbsp. fresh parsley or basil finely chopped
- 1 tsp. extra-virgin olive oil may need more for thinner consistency
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- juice of 1 lime
In a medium saucepan bring vegetable stock to a boil. Add the brown rice. Cover. Simmer 20-25 minutes. Remove pot from the heat, fluff with a fork, and let steam 10 minutes.
Slice zucchini lengthwise into 1/4 inch thick strips. Prepare remaining vegetables and fresh dill.
Using a spoon, carefully place rice, vegetables, fresh dill, sea salt, and pepper on sliced zucchini. Top with avocado drizzle.
In a food processor, process all ingredients until desired consistency is reached. Pour over zucchini boats before serving. Store leftovers in a sealed container in the refrigerator.