our monster zucchini plant
Zucchini is known as that vegetable that people can't give away in the middle of the summer, but I really love zucchini and I'm looking forward to finding the best ways to use lots of the green stuff. We grilled the first 4 or 5 zucchinis of the season. Grilled zucchini is wonderful, but not very exciting and it gets old fast. So last night I made stuffed zuchini. This recipe is simple, healthy and very adaptable (nearly all ingredients can be swapped out) and I've made something like this many times as a stuffing for peppers, summer squash and winer squash, too.
Suffed Zucchini
Serves 4 as main dish
2 to 2 1/2 cups cooked rice or other grain (I like brown rice because it has a cramy texture, but I had some interesting Bhutanese red rice so that's what I used this time)
3 large zucchinis
1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
2 large carrots, chopped
1/2 cup other chopped vegetables (mushrooms, celery, peas would work)
1/2 tsp. dried thyme
3/4 hot vegetable stock
1/4 cup parmesan cheese (leave this out to make it vegan)
1/4 cup chopped fresh parsley
s & p to taste
Preheat oven to 350 degrees.
Prepare zucchinis: Slice lengthwise and use a large spoon to scoop out center of each half. Leave walls of zucchini at least 1/3 inch thick on all sides. Chop innards of zucchini and set aside.
Heat oil over medium heat in large pot. Saute garlic and onion until soft and add other vegetables and thyme. Cook for 10 minutes, stirring occasionally.
While vegetables are cooking, steam zucchini halves in a large pot or in microwave until tender but still firm. Place steamed halves into large baking dish.
Add cooked rice and stock to vegetables and simmer for 5 minutes or until liquid is absorbed. Add parmesan cheese and s & p to taste. Remove from heat and stir in parsley.
Fill zucchini halves with rice stuffing mixture and sprinkle a little more parmesan cheese on top. Bake for 10-15 minutes, or until lightly browned on top.
Posts
No comments:
Post a Comment