Stuffed Zucchini Boats

Name: Stuffed Zucchini Boats
Ingredients: 2 medium zucchini; 1/2 c. brown rice (uncooked); 1 Tbsp. olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 red or green pepper, diced; 1/2 c. mushrooms, chopped; 1 tsp. Italian seasoning; dash of cayenne pepper; 1/4 tsp. salt; 1/4 tsp. black pepper; 1/4 c. fresh parsley, chopped; 2 tomatoes, chopped; 10 pimento-stuffed green olives, sliced

14 ingredients

7 steps

Ingredients

2 medium zucchini
1/2 c. brown rice (uncooked)
1 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 red or green pepper, diced
1/2 c. mushrooms, chopped
1 tsp. Italian seasoning
dash of cayenne pepper
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. fresh parsley, chopped
2 tomatoes, chopped
10 pimento-stuffed green olives, sliced

Directions

1

Preheat oven to 350°.
2

Cook the rice in 1 1/2 cups of water until done; set aside.
3

Wash the zucchini thoroughly, trim ends and slice in half lengthwise.
4

Scoop out the pulp, leaving a 1/4-inch shell.
5

Chop the zucchini pulp and reserve for later use. Saute onion and garlic in oil until softened.
6

Add the chopped zucchini, red or green pepper, mushrooms, herbs, spices and salt and cook until the zucchini is softened.
7

Remove from heat; add the tomatoes and rice and mix well.