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Rice Stuffed Zucchini

Ingredients
  Zucchini 4 Medium
  Onion 1 Small, chopped
  Margarine 1 Teaspoon
  Brown rice 1 Cup (16 tbs)
  Tomato paste 3 Tablespoon
  Basil 1⁄2 Teaspoon
  Water 2 1⁄4 Cup (36 tbs)
  Chicken bouillon powder 2 1⁄2 Teaspoon
  Chopped parsley 1 Tablespoon (for garnish)
Directions

GETTING READY
1) Preheat oven to 350° F.

MAKING
2) Take a pan and parboil zucchini until tender.
3) Cut each zucchini lengthwise into half and scrape out the seeds creating a cavity.
4) Take a pan and heat margarine in it. Add onion and saute until tender.
5) Stir in tomato paste, rice, basil, pepper, salt, bouillon powder and water. Bring the mixture to a boil.
6) Reduce heat and simmer, covered, until rice becomes tender and all liquid gets absorbed. Allow the rice to cool.
7) Spoon the rice mixture inside the zucchini shells and bake for about 20 minutes.

SERVING
8) Transfer to a platter and garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
55 Minutes
Ready In: 
60 Minutes
Servings: 
4

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