Step by step

Method

5 steps

1. 1

   Heat the oven to 400°F. Halve 4 medium zucchini lengthwise and scoop out the centers, leaving a sturdy ¼-inch shell. Chop enough of the scooped flesh to make about 1 cup — you'll fold it back into the filling so nothing's wasted.

2. 2

   Warm 1 tablespoon olive oil in a skillet over medium heat. Cook 1 small finely diced yellow onion 4 minutes until soft and translucent. Add 2 minced garlic cloves and the chopped zucchini flesh; cook 2 minutes more until it smells garlicky and the zucchini looks a little wilted.

3. 3

   Stir in 1 cup cooked rice, 1 cup quartered cherry tomatoes, ⅓ cup chopped parsley, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and half of ½ cup crumbled feta. The mix should taste seasoned and hold together when you pinch it.

4. 4

   Nestle the zucchini shells in a baking dish, pack them with the rice mixture, and pour ½ cup low-sodium vegetable broth into the bottom of the dish (not over the filling). Cover with foil and bake 25 minutes.

5. 5

   Uncover, sprinkle on the remaining feta, and bake 10 minutes more until the shells are tender and the cheese looks lightly golden. You want soft zucchini boats with a savory tomato-rice filling and melty feta — not watery shells collapsing into mush or a dry underseasoned stuffing.