Rice & Cheese Stuffed Zucchini Recipe
I have only one word to describe this Stuffed Zucchini recipe : Superlicious! A lip-smacking Side Dish, this Stuffed Zucchini completes your spread. An incredible Stuffed Zucchini gets its taste from Zucchini. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1 large zucchini
For stuffing combine:
1 large onion, grated
1/3 cup cooked rice
1/2 cup canned tomato sauce
1/4 teaspoon salt
1/2 teaspoon dried oregano
1 small clove garlic, chopped fine
1/4 cup freshly grated Parmesan cheese
1/4 cup chicken stock
Directions
Presoak a clay pot, top and bottom, in water for 10 minutes.
Cut a narrow slice out of the zucchini lengthwise and hollow out the inside.
Chop the scooped out flesh and set aside.
In a large mixing bowl, combine the onion, rice, tomato sauce, salt, oregano, and garlic and add the reserved chopped zucchini flesh.
Stuff the zucchini shell with the mixture and place in the presoaked pot.
Add chicken stock.
Sprinkle with the grated Parmesan cheese.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 45 minutes.
Cut a narrow slice out of the zucchini lengthwise and hollow out the inside.
Chop the scooped out flesh and set aside.
In a large mixing bowl, combine the onion, rice, tomato sauce, salt, oregano, and garlic and add the reserved chopped zucchini flesh.
Stuff the zucchini shell with the mixture and place in the presoaked pot.
Add chicken stock.
Sprinkle with the grated Parmesan cheese.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 45 minutes.
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