Zucannoes (stuffed Zucchini)

"From Molly Zatzen's Moosewood Cookbook. One of my favorite vegatarian recipes. Even my zucchini hating husband will eat this. Enjoy."
 
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Ready In:
1hr
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with an 1/4 inch shell.
  • Mince the insides and set everything aside.
  • Heat the olive oil in a medium sized skillet, add the onion and salt and saute over medium heat until soft (5-8 minutes).
  • Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
  • Stir in the garlic, Remove from heat.
  • Stir in the rice, nuts, and lemon juice.
  • Season to taste with black pepper, cayenne, and herbs of your choice.
  • Preheat oven to 350.
  • Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.

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Reviews

  1. we really enjoyed this dish. my kids were very impressed with the way it looked and tasted. and the nice blend of flavors. i used swiss cheese and feta cheese and served a greek beef sauce on the side, enjoyed by all! i will be making this often
     
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RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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