Stuffed Zucchini

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* Exported from MasterCook *

 

Stuffed Zucchini

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup uncooked brown basmati rice

4 medium zucchini

1 small leek -- chopped

OR

4 scallions -- chopped

1 teaspoon olive oil

1/4 cup chopped dill

1/4 cup chopped walnuts

salt and pepper

juice of 1 lemon

1 tablespoon arrowroot

 

Cook the rice in 1 cup of water until al dente. Cut the zucchini in half

lengthwise and scoop out the soft pulpy part, leaving about 1/4-inch around the

skin of each half. Place in boiling water and cook for about 5 minutes. Remove

with a slotted spoon and let cool. Saute the leek in the olive oil and add the

cooked rice, the dill, the walnuts, and salt and pepper. STuff the zucchini

with the rice mixture, place in a non-stick baking pan with the juice of a lemon

and 1-inch of water, and bake in a 350F oven for 15 to 20 minutes. When the

zucchini is cooked, put the liquid in a small saucepan, add about 1/2 cup water

with 1 tablespoon of arrowroot dissolved in it, and stir until thickened. Pour

over zucchini. Serves 2 to 4

 

Description:

" Zucchini is a delicious, versatile vegetable and a good source of

vitamin A and calcium. "

 

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Per serving: 221 Calories (kcal); 12g Total Fat; (43% calories from fat); 10g

Protein; 25g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0