Recipe

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• 2 medium zucchini
• 2 cups cooked brown rice
• 2 tsp olive oil
• 1/2 medium onion, chopped
• 1/2 small red bell pepper, chopped
• 1 garlic clove, minced
• 1 medium tomato, peeled and seeded, chopped
• 1/4 cup pecans, coarsely chopped
• 1/2 tsp dried thyme (or your favorite fresh
• salt & freshly ground black pepper , to taste
• 1/2 cup mozzarella cheese, shredded
• 2 tbsp parmesan cheese, shredded

• 1 Trim zucchinis and cut in half lengthwise. Using a spoon, carefully scoop out the zucchini pulp leaving the shells about 1/4 inch thick and set aside.
• 2 Roughly chop zucchini pulp.
• 3 Saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes.
• 4 Add zucchini pulp and pecans and continue to saute about 3 minutes.
• 5 Add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients.
• 6 Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses.
• 7 Place zucchinis in a small, shallow casserole dish and cover with aluminum foil.
• 8 Bake at 350 degrees for 30 minutes.
• 9 Remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.