Zucchini With Brown Rice Stuffing Recipe
Ingredients
| Brown rice | 1/2 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Tablespoon | |
| Zucchini | 4 Medium | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Tomato | 1 Medium, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Basil | 1/4 Teaspoon | |
| Thyme leaf | 1/4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated |
Directions
Preheat oven to 350°F (177°C).
Cook brown rice with water, 1/2 teaspoon salt and 1/2 tablespoon butter or margarine according to package directions.
Trim off ends of zucchini; cut in half lengthwise.
Scoop out center leaving a 1/4-inch shell on each.
Finely chop scooped-out centers of zucchini.
In a medium skillet melt 2 tablespoons butter or margarine.
Add onion, tomato and chopped zucchini.
Cook until moisture is evaporated, about 10 minutes.
Add parsley, basil, thyme and 1/4 teaspoon of salt.
Stir mixture into cooked brown rice.
Cool slightly.
Sprinkle zucchini shells with remaining 1/2 teaspoon salt.
Fill with brown-rice mixture.
Place in a shallow 2-quart casserole.
Cover tightly.
Bake until hot, about 20 minutes.
Uncover.
Sprinkle with Parmeasan cheese.
Return to oven to melt cheese, about 5 to 8 minutes.
Cook brown rice with water, 1/2 teaspoon salt and 1/2 tablespoon butter or margarine according to package directions.
Trim off ends of zucchini; cut in half lengthwise.
Scoop out center leaving a 1/4-inch shell on each.
Finely chop scooped-out centers of zucchini.
In a medium skillet melt 2 tablespoons butter or margarine.
Add onion, tomato and chopped zucchini.
Cook until moisture is evaporated, about 10 minutes.
Add parsley, basil, thyme and 1/4 teaspoon of salt.
Stir mixture into cooked brown rice.
Cool slightly.
Sprinkle zucchini shells with remaining 1/2 teaspoon salt.
Fill with brown-rice mixture.
Place in a shallow 2-quart casserole.
Cover tightly.
Bake until hot, about 20 minutes.
Uncover.
Sprinkle with Parmeasan cheese.
Return to oven to melt cheese, about 5 to 8 minutes.
Chef
