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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It's that time of year when zuchinni are in full force! Great recipe, especially if you have a garden with an over abundance! I found these super cute globe zucchinis at Sigona's farmers market and think they are perfect for stuffing but you can use regular zucchini as well. Ingredients:
4 globe (or regular) zucchini |
2 tablespoons olive oil |
1 shallot, minced |
1-2 cloves garlic, minced |
1/4 cup sweet red bell pepper, pureed |
the insides of the zucchini you scooped out and chopped |
kosher/sea salt and fresh ground black pepper, to taste |
1 cup cooked brown rice, cooled |
3 tablespoons fresh parsley, minced |
1/4 cup parmigiano-reggiano |
1/2 cup whole milk mozzarella cheese, grated |
Directions:
1. Preheat oven to 350F degrees.
2. Trim the stems off and scoop out the insides of the zukes, except for a small perimeter around the edge. I used a measuring tablespoon but you can also use a melon baller See Photo. Chop and set aside.
3. Saute the following in olive oil until wilted: the shallot, garlic, red pepper and zucchini bits you scooped out and chopped. Season with salt and pepper. Remove from heat and add the rice, parsley, parmesan and mozzarella (saving a little bit of cheese for topping). See Photo
4. Lightly season the insides of zukes with salt and pepper. Stuff the mixture into the zucchini with a spoon and place in a olive oil rubbed oven-proof casserole. Sprinkle each zucchini with additional cheese See Photo. Bake uncovered for 20 minutes, then covered for another 20 minutes. Remove from oven and let rest for 10 minutes. Enjoy!
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