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Stuffed zucchini boats

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Ingredients/Components

salt - 1/4 tsp
cloves garlic, minced - 2 item
Italian seasoning - 1 tsp
small onion, chopped - 1 item
tomatoes, chopped - 2 item
olive oil - 1 Tbsp
black pepper - 1/4 tsp
fresh parsley, chopped - 1/4 c
dash of cayenne pepper - 1 item
medium zucchini - 2 item
red or green pepper, diced - 1 item
mushrooms, chopped - 1/2 c
brown rice uncooked - 1/2 c
pimento-stuffed green olives, sliced - 10 item

How to make stuffed zucchini boats:

Preheat oven to 350°. Cook the rice in 1 1/2 cups of water until done; set aside. Wash the zucchini thoroughly, trim ends and slice in half lengthwise. Scoop out the pulp, leaving a 1/4-inch shell. Chop the zucchini pulp and reserve for later use. Saute onion and garlic in oil until softened. Add the chopped zucchini, red or green pepper, mushrooms, herbs, spices and salt and cook until the zucchini is softened. Remove from heat; add the tomatoes and rice and mix well.

Spoon the rice-vegetable mixture into the zucchini shells. Place the zucchini in a baking dish which has 1/4-inch of water in the bottom. Cover and bake for 20 minutes. Uncover and bake an additional 10 minutes or until zucchini is tender.

Recipe categories: Side dish, Chicken, Main dish.

Rating:

3.8

Average rating: 3.8, total votes: 4

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