Stuffed Zucchini

Name: Stuffed Zucchini
Ingredients: 6 medium zucchini (1 1/2 lb.); boiling water; salt; 1 clove garlic, split; 1 medium onion, chopped; 1 c. chopped fresh tomato (skinless); 1 c. cooked rice; 1/4 c. chopped parsley; 1/2 tsp. dried oregano leaves; 1/4 tsp. cayenne; 1/2 c. grated Parmesan cheese

11 ingredients

10 steps

Ingredients

6 medium zucchini (1 1/2 lb.)
boiling water
salt
1 clove garlic, split
1 medium onion, chopped
1 c. chopped fresh tomato (skinless)
1 c. cooked rice
1/4 c. chopped parsley
1/2 tsp. dried oregano leaves
1/4 tsp. cayenne
1/2 c. grated Parmesan cheese

Directions

1

Wash zucchini; cut off stems.
2

Cut each in half lengthwise. Using the curved contour blade on the grapefruit knife, hollow out the zucchini halves, leaving 1/2-inch edge all around.
3

Cook zucchini in boiling, salted (1/2 teaspoon) water 5 minutes; drain. Saute garlic in hot butter.
4

Discard garlic; add onion and saute. Add tomato, rice, parsley, oregano, 1 teaspoon salt and the cayenne.
5

Toss with fork.
6

Preheat oven to 450°.
7

Salt inside of zucchini; fill with rice.
8

Sprinkle with cheese.
9

Bake, uncovered, 15 minutes.
10

Brown under broiler.