Stuffed Zucchini With Apricots |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a perfect example of flavors mixed from your local market. This is a favorite way of mine to show that you can get all ingredients from your local (Pike Place) market to make a delicious supremely fresh dish. Read more . Make sure you use as fresh of ingredients as possible. Ingredients:
2 cloves garlic |
1 onion, finely chopped |
oil |
1/2 c (dry) rice |
1 c water |
1/2 c dried currants/raisins |
1/2 c pine nuts |
2 tbsp chopped parsley |
1/2 tsp cinnamon |
salt & pepper |
fresh mint |
1 lb fresh apricots, pitted and halved |
2 medium-sized zucchini, sliced lengthwise and centers removed |
Directions:
1. Saute the garlic and onion in the oil.
2. Add rice, water and raisins and simmer until rice is nearly done and all liquid absorbed (add water during cooking if necessary).
3. Preheat oven to 350.
4. Add the pine nuts, herbs, and spices.
5. Coat an 8 baking dish with oil. Layer bottom of dish with half of the apricots.
6. Layer the zucchini halves on top of the apricots and fill zucchini with the rice mixture.
7. Layer the remaining apricots on top of the zucchini halves.
8. Sprinkle oil on top and add a bit of water to the pan.
9. Bake for 45 to 60 minutes or until tender. Check regularly while baking and add water if necessary. Do not let the apricots dry out.
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