Zucchini Stuffed Rice

Directions

1. 1
   Cut off zucchini's stem and tip and cut in half lengthwise.
2. 2
   Scoop out and discard seeds.
3. 3
   Drain tomatoes and reserve liquid.
4. 4
   Add water to liquid to make 1 Cup.
5. 5
   In a small saucepan, combine tomato liquid, rice, and butter.
6. 6
   Heat to boiling.
7. 7
   Simmer uncovered for about 5 minutes.
8. 8
   In another pan saute onion and garlic in oil until golden.
9. 9
   Add tomato liquid to onion mixture, and mash with a fork.
10. 10
    Add in rice mixture, salt and pepper.
11. 11
    Stir over medium heat until heated through, about 5 minutes.
12. 12
    Fill zucchini halves with rice mixture.
13. 13
    Arrange filled zucchini in a 13x9 inch pan.
14. 14
    Pour 1/2 C water in bottom of pan.
15. 15
    Cover tightly with foil.
16. 16
    Bake at 350 for 1 hour or until zucchini is tender.
17. 17
    Sprinkle with parsley.