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Baked zucchini boats stuffed with ground meat and rice, topped with melted cheese and sour cream.
Freshly baked stuffed zucchini boats with a golden cheese crust.

Creamy Sausage and Rice Stuffed Zucchini Boats

Author: Flavelo
Recipes Main Courses
Summer squash is the ultimate vessel for savory fillings. In this recipe, the zucchini acts as a 'boat' that holds a juicy mixture of seasoned ground meat and rice. As it bakes, the rice absorbs the flavorful juices from the meat and vegetables, resulting in a comforting, all-in-one meal that's a lighter alternative to stuffed peppers.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 410 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Spoon for scooping
  • Skillet for the filling
  • Baking dish (9x13 inch)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the zucchini in half lengthwise. Using a spoon, scoop out the center flesh (seeds and pulp), leaving about a 1/4-inch thick shell. Chop the scooped-out flesh finely.

Tip: Don't throw away the pulp! It adds moisture and nutrients to the filling.
2 ✓

Parboil the rice in salted water until half-cooked (about 8-10 minutes), then drain.

Tip: Parboiling ensures the rice is fully tender by the time the zucchini is baked.
3 ✓

Sauté the chopped onion and garlic in oil until softened. Add the ground meat and cook until no longer pink. Finally, stir in the chopped zucchini pulp and cook until the liquid evaporates.

Tip: The zucchini releases water, which helps tenderize the meat, but cook it off so the filling isn't soggy.
4 ✓

Mix the meat mixture with the parboiled rice. Season generously with salt and pepper. Stuff the mixture back into the zucchini boats.

Tip: Feel free to pile the filling high; it won't expand much during baking.
5 ✓

Spread sour cream over the top and sprinkle with shredded cheese. Pour a splash of water into the bottom of the baking dish and bake at 350°F (180°C) for 30 minutes.

Tip: The steam from the water prevents the zucchini skin from drying out.

Recipe FAQ

The rice is still hard.
There wasn't enough liquid in the oven environment. Make sure to parboil the rice for 10 minutes before stuffing, or use leftover cooked rice.
The zucchini fell apart.
You may have scooped the walls too thin or overbaked it. Leave about 1/4 inch of flesh inside the skin to help it hold its shape.

Ingredients

  • 2 large Zucchini or Summer Squash
  • 0.75 lb Ground Pork or Turkey
  • 1 medium Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 0.5 cup Uncooked White Rice
  • 0.75 cup Sour Cream
  • 1 cup Shredded Cheese (like Mozzarella or Gouda)
  • 2 tbsp Vegetable Oil
  • 1 tsp Salt
  • 0.5 tsp Black Pepper