Zucchini Stuffed Rice
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
directions
- Cut off zucchini's stem and tip and cut in half lengthwise. Scoop out and discard seeds.
- Drain tomatoes and reserve liquid. Add water to liquid to make 1 Cup.
- In a small saucepan, combine tomato liquid, rice, and butter. Heat to boiling. Simmer uncovered for about 5 minutes.
- In another pan saute onion and garlic in oil until golden.
- Add tomato liquid to onion mixture, and mash with a fork.
- Add in rice mixture, salt and pepper. Stir over medium heat until heated through, about 5 minutes.
- Fill zucchini halves with rice mixture.
- Arrange filled zucchini in a 13x9 inch pan. Pour 1/2 C water in bottom of pan.
- Cover tightly with foil. Bake at 350 for 1 hour or until zucchini is tender. Sprinkle with parsley.
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RECIPE SUBMITTED BY
I absolutely love my job. I get to stay home with my baby and observe her growth and changes everyday. I love playing with her and watching her practice old skills and learn new ones.
My husband is a wonderful Christian man. He loves to work on the computer and in his vegetable garden - which means we get lots of fresh veggies. He enjoys trying new and different things. His all time favorite food is spaghetti with sausage.
I love to cook. I started cooking when I got married 5 years ago. Then I could only make spaghetti. My husband encouraged me to try new things and now I love it!
I also try to quilt, but that is a completely different matter.