Monday, August 16, 2010

STUFFED ZUCCHINI BOATS

If you have a garden, you likely have zucchini. And, if you are like me, you have a heck of a lot of it sitting in your pantry, piling up wondering what to do with it!  I typically just shred it to make zucchini muffins, but I found this recipe over at Zoom Yummy, and it was just that; YUMMY. This could easily be a meatless main dish too. It was extra easy for me to make because I just happened to have some leftover rice sitting in the fridge from my last post. Give it a shot!

STUFFED ZUCCHINI BOATS

(Printable Recipe)

2 medium zucchinis, halved
1/2 - 1 onion, chopped
1 C. frozen veggies, defrosted (I used peas & carrots)
3/4 C. cooked rice
1/2 tsp. salt
1/4 tsp. pepper
olive oil
3/4 C. grated cheese (I used provolone)
Worcestershire sauce
Dry roasted sunflower seeds, optional

Preheat oven to 350

Cook rice according to package, adding chicken broth in place of water, if desired.

Scoop out flesh of zucchini and set aside. Drizzle each zucchini half with olive oil. Sprinkle with salt and bake in oven @ 350 for 10 minutes.

In the meantime, chop the zucchini flesh and onion.  Drizzle pan with olive oil and set pan over medium high heat. Saute zucchini and onion until tender, about 7-8 minutes, stirring often. Season with salt and pepper. Add the frozen veggies and saute for another 7-8 minutes or until soft. Add rice and a few dashes of Worcestershire and mix well. Remove from heat.
Spoon rice and veggie mixture down center of zucchini "boats", mounding it up a bit. Top with shredded cheese and sprinkle with sunflower seeds, if desired.

Put back in oven for 20 minutes.

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