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Sprouts & Herbs Stuffed Zucchini

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Ingredients
  Zucchini 4 Medium
  Garlic 1 Clove (5 gm), minced
  Parsley 2 Tablespoon, chopped
  Chives 2 Tablespoon, chopped
  Basil 1⁄2 Teaspoon
  Oil 2 Tablespoon
  Regular rice 1⁄2 Cup (8 tbs)
  Chicken bouillon 1 1⁄2 Cup (24 tbs)
  Mung bean sprouts 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Split zucchinis in half lengthwise.
Scoop out seeds.
Sprinkle with salt and let stand 20 minutes.
Preheat oven to 350°.
Heat oil in skillet.
Saute briefly the herbs and garlic.
Add rice and stir until coated.
Pour in 1 cup chicken bouillon.
Cover and simmer for 15 minutes.
Season.
Stir in mung bean sprouts.
Drain zucchinis and wipe dry.
Fill zucchini halves with rice mixture.
Place in flat baking dish.
Pour 1/2 cup bouillon in bottom.
Bake uncovered for 30 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Zucchini

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