Stuffed Zucchini

Name: Stuffed Zucchini
Ingredients: 4 medium zucchini; 1 cup long-grain rice, cooked as per package directions; 1 yellow onion, peeled, chopped and browned (in a little olive oil); salt and pepper, to taste; 1 tablespoon fresh lemon juice; 1/2 teaspoon allspice (I personally like it with 1/4 t. Your choice!); 1/2 teaspoon cinnamon (I use 1/4 t. Again, it's up to you!); 1 teaspoon dried dill (I scale down on this, too, to about 1/2 t.); 2 cups tomato sauce, canned

9 ingredients

7 steps

Ingredients

4 medium zucchini
1 cup long-grain rice, cooked as per package directions
1 yellow onion, peeled, chopped and browned (in a little olive oil)
salt and pepper, to taste
1 tablespoon fresh lemon juice
1/2 teaspoon allspice (I personally like it with 1/4 t. Your choice!)
1/2 teaspoon cinnamon (I use 1/4 t. Again, it's up to you!)
1 teaspoon dried dill (I scale down on this, too, to about 1/2 t.)
2 cups tomato sauce, canned

Directions

1

Preheat the oven to 350 degrees F.
2

Cut the zucchini in half, lengthwise, and scoop out the seeds. (Keep the skin on.).
3

Mix the cooked rice with the browned onion, salt, pepper, lemon juice, allspice, cinnamon and dill.
4

Stuff the zucchini boats with the rice mixture.
5

Pour the tomato sauce into a baking dish, then place the filled zucchini boats face up into the dish. Do not cover the zucchini with the sauce.
6

Cover and bake at 350 degrees F. until tender but firm, about 50 minutes, but check sooner, like the 45 minute mark. You don't want the zucchini to get too limp. (If halving the recipe, lessen the cook time a bit.).
7

Serve with a few spoonfuls of the tomato sauce drizzled on top.