Stuffed Zucchini

Name: Stuffed Zucchini
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 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

Submitted 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."

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photo by ForeverMama

Ready In:: 2hrs
Ingredients:: 9
Serves:: 8

ingredients

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

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.

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Reviews

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. :-)

Wish I Could Cook
I missed the instruction in step 6 to cover this, so the rice on top our zuccs was a little crunchy-that didn't spoil the yummy flavours in there though. This is a great, simple recipe that I'll make again before my zucchini are finished in the garden.

JustJanS
What a delicous way of cooking zucchini. We had it as a side, but can definitely see this as a vegeterian or as a light meal. Followed as directed, but along with browning the onions, also browned what was scooped out of the zucchini. Delicious. Thank you, LIG, for sharing. Made it for The AmaZ'ing Race 2023 tag game over at RecipeZazz.com.

ForeverMama

RECIPE SUBMITTED BY

LifeIsGood

United States

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!

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