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Zucchini Appetizers

Quick.easy.cooking's picture
Ingredients
  Long grain and wild rice 6 Ounce (1 Package)
  Water 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 1 Tablespoon
  Zucchini 18 Small (About 5 Inch Long)
  Boiling water 2 Cup (32 tbs)
  Hot italian sausage 1 Pound
  Green onions 4 , sliced
  Chopped pistachio nuts/Chopped walnuts 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Salt 1 Teaspoon
Directions

Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Wash zucchini and cook in boiling water 5 to 8 minutes.
Drain and cool slightly.
Cut zucchini in half lengthwise then crosswise.
Scoop out centers of each piece, leaving a 1/4-inch-shell on each.
Finely chop zucchini centers.
Remove sausage from casing and break meat into small pieces.
Cook over moderate heat until crumbly.
Add chopped zucchini and onions.
Cook until zucchini is tender.
Stir in cooked rice and nuts, if desired.
Cool mixture slightly.
Stir in eggs.
Sprinkle zucchini shells with salt.
Fill with rice mixture.
Arrange in shallow baking pans.
Cover with aluminum foil and chill.
Before serving, bake at 350°F (177°C) until hot, 20 to 25 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Zucchini

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