Brown Rice Stuffed Zucchini

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim 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.
  • Roughly chop zucchini pulp.
  • Saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes.
  • Add zucchini pulp and pecans and continue to saute about 3 minutes.
  • Add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients.
  • Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses.
  • Place zucchinis in a small, shallow casserole dish and cover with aluminum foil.
  • Bake at 350 degrees for 30 minutes.
  • Remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.
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