 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This amazing recipe comes from the cooks in Machias, NY where the annual Zucchini Festival is celebrated. Like the recipe? Come and join us for the summer festival. Ingredients:
1 large zucchini |
1 lb whole tomato |
1 cup rice, cooked |
1 tablespoon butter or 1 tablespoon margarine |
2 tablespoons oil |
1/2 cup onion, chopped |
1 tablespoon garlic |
1 teaspoon salt |
1/4 teaspoon pepper |
1 pinch dried parsley |
1/2 cup water |
Directions:
1. Cut off zucchini's stem and tip and cut in half lengthwise. Scoop out and discard seeds.
2. Drain tomatoes and reserve liquid. Add water to liquid to make 1 Cup.
3. In a small saucepan, combine tomato liquid, rice, and butter. Heat to boiling. Simmer uncovered for about 5 minutes.
4. In another pan saute onion and garlic in oil until golden.
5. Add tomato liquid to onion mixture, and mash with a fork.
6. Add in rice mixture, salt and pepper. Stir over medium heat until heated through, about 5 minutes.
7. Fill zucchini halves with rice mixture.
8. Arrange filled zucchini in a 13x9 inch pan. Pour 1/2 C water in bottom of pan.
9. Cover tightly with foil. Bake at 350 for 1 hour or until zucchini is tender. Sprinkle with parsley.
|
|