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.

I don’t even fight it anymore seeing there’s something about a stuffed squash or a fritter that makes me giddy. Crazy-silly-giddy. I’m such a weirdo.

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. . .

Stuffed Zucchini Boats with Parmesan Spinach Rice

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 8 servings

Stuffed Zucchini Boats with Parmesan Spinach Rice

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


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


  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.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.


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  1. Joanne says

    There’s no way anyone could NOT love this recipe! I love the sound of that filling…it’s chock full of mediterranean flavors at their best!

  2. Federica says

    I love stuffed zucchini. I like very much your version with rice and spinach enriched with tantalizing sun-dried tomatoes. Great idea :) Bye dear, hope you have a good we

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