Stuffed, Baked Zucchini With Tomatoes and Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This uses about a cup of leftover, cooked rice in addition to tomatoes, garlic, oregano, Parmesan cheese, and cayenne pepper, From a 1986 sisterhood of Temple Beth Ahm called Cooking Up Something Special, This was submitted by Carol Stromeyer. Ingredients:
6 zucchini, medium size |
1/2 cup butter |
1 garlic clove, split |
1 onion, medium size, chopped |
1 cup rice, cooked |
1 cup tomato, skins removed, chopped |
1/2 teaspoon oregano |
1/4 teaspoon cayenne pepper |
1 teaspoon salt |
1/2 cup parmesan cheese, grated |
Directions:
1. Cut the zucchinis in half lengthwise.
2. Cook them in a skillet with a small amount of water until just tender, about 5 minutes.
3. Drain; cool; scoop out seeds.
4. Saute garlic in the hot butter until golden and discard the garlic. To this butter, add the onion and saute until golden.
5. Add tomato, rice, oregano, cayenne, and salt; mix well.
6. Lightly sprinkle the zucchini halves with salt.
7. Fill the zucchini with the mixture and top with grated cheese.
8. Arrange the zucchini in a single layer in a buttered baking dish.
9. Bake, uncovered, at 450 degrees F. for 15 minutes and then brown under broiler.
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