Excess of produce this time of year? Here’s a delicious vegetarian main course that takes full advantage of your garden. Plus, you know, they’re adorable. And there is cheese.
Stick around for more zucchini and squash recipes coming soon.
Vegetable Rice Stuffed Zucchini
Yield: 2-3 servings
- 2 large zucchini
- 1 medium onion
- 1 cup vegetables (you can use the mixed frozen kind or any combination of your own. I used 1 corn cob, some fresh tomato and frozen peas.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white rice
- 1-3/4 cup vegetable broth
- 1/3 cup cheese, shredded (I used Muenster, but any kind will work)
- Worcester sauce
- Olive oil
Preheat the oven to 350 °F.
Wash the zucchini and cut them in half lengthwise. Using a spoon, scoop out the inner flesh and set it aside, leaving behind a nice zucchini boat.
Place the zucchini shells into a baking pan, sprinkle them with salt, and brush on some olive oil. Bake the empty shells for about 10 minutes.
In the meantime, chop the onion and the flesh you have removed from the zucchini into small pieces.
Drizzle a frying pan with oil and add the onion and zucchini flesh, seasoning it with salt and pepper. Fry the mixture for about 10 minutes, stirring often.
Add your mixed vegetables and fry for another 10 minutes (or until soft).
Cook the rice in the vegetable broth.
In a bowl, combine the vegetable mixture from the frying pan with the rice, adding a few drops of Worcester sauce.
Stuff the zucchini halves with the rice mixture and top with grated cheese.
Put the stuffed zucchini back into the oven and bake for 20-25 minutes more.
Adapted from Zoom Yummy.