Brown Rice Stuffed Zucchini |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I couldn't find a recipe that was exactly what I was looking for, so I came up with this using ingredients on hand. Any leftover stuffing can be baked in a small casserole along side the stuffed zucchinis. Even my picky children liked the results. Next time I'll use more zucchinis. Ingredients:
2 medium zucchini |
2 cups cooked brown rice |
2 teaspoons olive oil |
1/2 medium onion, chopped |
1/2 small red bell pepper, chopped |
1 garlic clove, minced |
1 medium tomato, peeled and seeded, chopped |
1/4 cup pecans, coarsely chopped |
1/2 teaspoon dried thyme (or your favorite fresh or dried herb) |
salt & freshly ground black pepper, to taste |
1/2 cup mozzarella cheese, shredded |
2 tablespoons parmesan cheese, shredded |
Directions:
1. Trim zucchinis and cut in half lengthwise. Using a spoon, carefully scoop out the zucchini pulp leaving the shells about 1/4 inch thick and set aside.
2. Roughly chop zucchini pulp.
3. Saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes.
4. Add zucchini pulp and pecans and continue to saute about 3 minutes.
5. Add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients.
6. Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses.
7. Place zucchinis in a small, shallow casserole dish and cover with aluminum foil.
8. Bake at 350 degrees for 30 minutes.
9. Remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.
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