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    You are in: Home / Recipes / Zucchini Stuffed Rice Recipe
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    Zucchini Stuffed Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    CookingSandefer's Note:

    This amazing recipe comes from the cooks in Machias, NY where the annual Zucchini Festival is celebrated. Like the recipe? Come and join us for the summer festival.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut off zucchini's stem and tip and cut in half lengthwise. Scoop out and discard seeds.
    2. 2
      Drain tomatoes and reserve liquid. Add water to liquid to make 1 Cup.
    3. 3
      In a small saucepan, combine tomato liquid, rice, and butter. Heat to boiling. Simmer uncovered for about 5 minutes.
    4. 4
      In another pan saute onion and garlic in oil until golden.
    5. 5
      Add tomato liquid to onion mixture, and mash with a fork.
    6. 6
      Add in rice mixture, salt and pepper. Stir over medium heat until heated through, about 5 minutes.
    7. 7
      Fill zucchini halves with rice mixture.
    8. 8
      Arrange filled zucchini in a 13x9 inch pan. Pour 1/2 C water in bottom of pan.
    9. 9
      Cover tightly with foil. Bake at 350 for 1 hour or until zucchini is tender. Sprinkle with parsley.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini Stuffed Rice

    Serving Size: 1 (153 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 204.1
     
    Calories from Fat 62
    30%
    Total Fat 6.9 g
    10%
    Saturated Fat 1.9 g
    9%
    Cholesterol 5.0 mg
    1%
    Sodium 411.7 mg
    17%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 2.2 g
    8%
    Sugars 3.5 g
    14%
    Protein 3.7 g
    7%

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