I couldn't find a recipe that was exactly what I was looking for, so I came up with this using ingredients on hand. Any leftover stuffing can be baked in a small casserole along side the stuffed zucchinis. Even my picky children liked the results. Next time I'll use more zucchinis.
My Private Note
Units: US | Metric
- 2 medium zucchini
- 2 cups cooked brown rice
- 2 teaspoons 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 teaspoon dried thyme (or your favorite fresh or dried herb)
- salt & freshly ground black pepper, to taste
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons parmesan cheese, shredded
- 1Trim 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.
- 2Roughly chop zucchini pulp.
- 3Saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes.
- 4Add zucchini pulp and pecans and continue to saute about 3 minutes.
- 5Add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients.
- 6Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses.
- 7Place zucchinis in a small, shallow casserole dish and cover with aluminum foil.
- 8Bake at 350 degrees for 30 minutes.
- 9Remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.
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Nutritional Facts for Brown Rice Stuffed Zucchini
Serving Size: 1 (275 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 259.9
- Calories from Fat 108
- Total Fat 12.1 g
- Saturated Fat 3.2 g
- Cholesterol 13.2 mg
- Sodium 139.1 mg
- Total Carbohydrate 31.0 g
- Dietary Fiber 4.3 g
- Sugars 3.9 g
- Protein 8.6 g