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Cheesy Rice and Bacon–Stuffed Zucchini Boats

For picky eaters who won’t touch anything green, try using veggies as edible vessels like these hollowed-out zucchini stuffed with creamy rice and crunchy bacon.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
258 calories per serving


> 5 slices bacon
> 1 (8.8 oz) pkg Nature's Promise Long Grain White Rice
> 3 large zucchini
> 1/4 cup vodka pasta sauce
> 1/4 cup whole milk
> 1/4 cup grated pecorino cheese


Preheat oven to 450°F. Line a baking sheet with parchment. Finely chop the bacon.
In a 12-inch skillet, cook bacon on medium 6–8 min., until crispy, stirring often. Heat the rice according to package directions. Transfer bacon to a medium bowl.
Meanwhile, halve the zucchini lengthwise. With small spoon, scrape out the flesh. Finely chop the scraped zucchini flesh and add to bacon, along with vodka sauce, milk, cheese, and rice. Stir to combine.
Arrange zucchini on baking sheet and divide rice filling among zucchini, stuffing tightly. Bake 15–18 min., until zucchini is tender and edges are golden.

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