Rice Stuffed Zucchini

Recipe adapted from Fat Free Vegan Kitchen.

INGREDIENTS:

• 1 round stuffing zucchini (about 5 inches in diameter)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes (not oil packed)
• 1 1/2 cup cooked brown rice (with 1/2 vegetable bouillon cube in cooking water)
• 1/2 cup basil leaves, chopped

METHOD:

• Place sun-dried tomatoes in hot water to soak and rehydrate
• Cut zucchini top off about an inch from the top; scoop out insides leaving a wall of about 1/4 inch thick on all sides, separate seeds from pulp
• Steam zucchini and top for about 10 minutes, until slightly softened
• Remove sun-dried tomatoes from water and chop; reserve soaking water
• Chop zucchini pulp
• Saute garlic in olive oil for 1 minute
• Add zucchini pulp and saute for 2 more minutes
• Add tomatoes and brown rice
• If mixture is dry, add some of the reserved tomato water
• Add basil leaves and cook about 3 minutes
• Using a spoon carefully stuff the rice mixture into the zucchini and place top on zucchini
• Place stuffed zucchini in an uncovered baking dish in about an inch of water
• Bake for 30 minutes at 400 degrees