Recipe by LifeIsGood
A flavorful side dish or vegetarian meal. I think it's a tasty way to use up those garden zucchinis! Credit due to Jeff Smith, a great chef. Read ingredients list and make sure to prep your rice and onions. Enjoy! Note: I use less of the spices than Jeff Smith - just a personal preference.
Top Review by Wish I Could Cook
This is fantastic! I thought cinnamon and allspice sounded a little odd, but nope, the combination is spot on and this is a great dish. I'm going to put it in my "good enough for company" cookbook. It's super easy to make, but it has just enough pizazz that it looks like you fussed over it. Only one caution, the zucchini is a bit limp after cooking, so use two forks to lift it out of the pan without spilling. :-)
- 4 medium zucchini
- 1 cup long-grain rice, cooked as per package directions
- 1 yellow onion, peeled, chopped and browned (in a little olive oil)
- salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon allspice (I personally like it with 1/4 t. Your choice!)
- 1⁄2 teaspoon cinnamon (I use 1/4 t. Again, it's up to you!)
- 1 teaspoon dried dill (I scale down on this, too, to about 1/2 t.)
- 2 cups tomato sauce, canned
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Cut the zucchini in half, lengthwise, and scoop out the seeds. (Keep the skin on.).
- Mix the cooked rice with the browned onion, salt, pepper, lemon juice, allspice, cinnamon and dill.
- Stuff the zucchini boats with the rice mixture.
- Pour the tomato sauce into a baking dish, then place the filled zucchini boats face up into the dish. Do not cover the zucchini with the sauce.
- Cover and bake at 350 degrees F. until tender but firm, about 50 minutes, but check sooner, like the 45 minute mark. You don't want the zucchini to get too limp. (If halving the recipe, lessen the cook time a bit.).
- Serve with a few spoonfuls of the tomato sauce drizzled on top.