Stuffed and Baked Zucchini Mike wait til you see what you have been missing Isis

[Guest guest]

Stuffed and Baked Zucchini

 

4 pounds medium to large zucchini

1 1/4 pounds fresh tomatoes, chopped (or use canned)

1 large onion, chopped

5 cloves garlic, chopped

1 1/4 cups vegetable broth

1/4 cup olive oil

3/4 cup parsley or cilantro, chopped

Salt and black pepper

3 cups cooked brown rice

1/2 cup grated cheese cheddar, jack or mozarella

2 tablespoons raisins or dried cranberries (optional)

3/4 cup ground almonds

1/4 cup pine nuts or chopped walnuts

 

Wash zucchini thoroughly and cut in half lengthwise. Then, using an

instrument such as an apple corer, empty the pulp of each zucchini into a

saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1

cup of broth, parsley, salt and pepper. Simmer until only a little liquid

remains, then add rice and simmer until all the water has evaporated. . When

cool, add cheese, raisins, almonds, and pine nuts. Stir with a wooden spoon

until well mixed. Stuff zucchini shells carefully with mixture. Preheat oven to

425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of

the olive oil over them and add salt and pepper to taste. Cook 1 hour in

preheated oven. . May be served hot or cold.

 

 

 

 

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[Guest guest]

Thanks ISIS!! But I eat zuchinni all the time - can I do this with

squash?

 

Mike

, isis <isisdarkshade>

wrote:

>

>

> Stuffed and Baked Zucchini

>

> 4 pounds medium to large zucchini

> 1 1/4 pounds fresh tomatoes, chopped (or use canned)

> 1 large onion, chopped

> 5 cloves garlic, chopped

> 1 1/4 cups vegetable broth

> 1/4 cup olive oil

> 3/4 cup parsley or cilantro, chopped

> Salt and black pepper

> 3 cups cooked brown rice

> 1/2 cup grated cheese cheddar, jack or mozarella

> 2 tablespoons raisins or dried cranberries (optional)

> 3/4 cup ground almonds

> 1/4 cup pine nuts or chopped walnuts

>

> Wash zucchini thoroughly and cut in half lengthwise. Then,

using an instrument such as an apple corer, empty the pulp of each

zucchini into a saucepan, being sure to keep outer shells intact.

Add tomatoes, onion, garlic, 1 cup of broth, parsley, salt and

pepper. Simmer until only a little liquid remains, then add rice and

simmer until all the water has evaporated. . When cool, add cheese,

raisins, almonds, and pine nuts. Stir with a wooden spoon until well

mixed. Stuff zucchini shells carefully with mixture. Preheat oven

to 425F. Place stuffed zucchini shells in an ovenproof container.

Pour the rest of the olive oil over them and add salt and pepper to

taste. Cook 1 hour in preheated oven. . May be served hot or

cold.

>

>

>

>

> Bring words and photos together (easily) with

> PhotoMail - it's free and works with Mail.

>

>