Thursday, September 15, 2011

Rice Stuffed Zucchini

Recipe adapted from Fat Free Vegan Kitchen.

  • 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

  • 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

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