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Stuffed Zucchini Boats

This recipe looks super sexy and chic on the table. Plus, the ingredients are cheap, delicious, and abundant in the summertime.

Stuffed Zucchini Boats


  • 9 zucchinis, halved
  • 4 medium carrots, box-grated
  • 1 sweet onion, box-grated
  • 1 teaspoon of rice for each zucchini
  • 1 garlic clove
  • 2 cups filtered water
  • Fancy Peasant GEVOO (lots and lots)
  • salt and pepper for seasoning


  • Preheat your oven to 400F.
  • Scoop out the middle of each zucchini, saving half of the insides.
  • In a medium saucepan, sauté onion, carrots, zucchini insides, and garlic in GEVOO.
  • Cook rice until al dente.
  • Mix your vegetable medley together with cooked rice.
  • Add salt and pepper for seasoning.
  • Stuff the zucchini with the mixture, and cover with aluminum foil.
  • Bake for 30 minutes.