Cilantro Chili Stuffed Zucchini with Corn and Rice

These stuffed zucchini boats are a delightful way to enjoy summer squash. Filled with a vibrant mixture of sweet corn, fluffy rice and hearty beans, each bite is packed with texture and flavor. A sprinkle of fresh cilantro and a touch of chili add a bright, spicy finish that elevates this dish from simple to special.

Whether you’re looking for a satisfying weeknight dinner or an impressive dish to share, this recipe is both versatile and delicious. The zucchini becomes tender as it bakes, creating a perfect vessel for the savory filling. Serve it as a main course or a hearty side-it’s sure to become a favorite.

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Ingredients

4 medium zucchiniView ingredient guideLike ingredientDislike ingredient

1 cup cooked riceView ingredient guideLike ingredientDislike ingredient

1 cup corn kernels (fresh or frozen)View ingredient guideLike ingredientDislike ingredient

1 can (15 oz) black beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

1/2 cup chopped fresh cilantroView ingredient guideLike ingredientDislike ingredient

1-2 fresh green chilies, finely chopped (adjust to taste)View ingredient guideLike ingredientDislike ingredient

1/2 cup shredded cheese (optional, for topping)View ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut each zucchini in half lengthwise. Using a spoon, scoop out the center flesh to create a boat shape, leaving about 1/4-inch thick shell. Chop the scooped-out zucchini flesh and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped zucchini flesh and cook for 2-3 minutes until softened.
4. Add the corn kernels and cook for another 2 minutes.
5. Stir in the cooked rice, black beans, half of the cilantro and chopped chilies. Season with salt and pepper. Cook for 2-3 minutes until everything is heated through.
6. Place the zucchini boats in a baking dish. Spoon the filling evenly into each boat, pressing gently.
7. If using cheese, sprinkle it over the stuffed zucchini.
8. Bake for 20-25 minutes, until the zucchini is tender and the filling is hot.
9. Remove from oven and sprinkle with the remaining cilantro. Serve warm.

Recipe Tips

FAQ

Can I make this stuffed zucchini ahead of time?

Yes, you can assemble the stuffed zucchini up to a day in advance. Cover and refrigerate, then bake just before serving.

What can I use instead of rice?

Quinoa or couscous work well as substitutes for rice in this recipe.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.