Stuffed Zucchini

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Stuffed Zucchini

 

1/2 medium onion, chopped

1 clove garlic, minced

1 T. oil

1 cup pecans, coarsely chopped

juice of half a lemon

1 T. parsley flakes

1/2 t. salt

1 cup cooked brown rice

6 small or 3 large zucchini or summer squash

2 cups tomato juice

 

Sauté onion and garlic in oil until soft. Stir together onion, garlic, nuts,

lemon juice, parsley flakes, salt, and rice. Cut zucchini in half

lengthwise, and scoop out pulp and seeds. Reserve removed pulp and seeds for

another purpose. Salt zucchini cavity lightly and stuff with nut filling.

Arrange in a 9 " x 13 " casserole, and carefully pour tomato juice around

zucchini. Bake covered in a 350°F oven for 45 minutes or until squash is

tender.

 

Serves: 6. Calories per serving: 204; protein: 3 grams; carbohydrate: 16

grams; fat: 15 grams; cholesterol: 0 milligrams; fiber: 3 grams.

 

Note: This filling is good for cabbage rolls, green peppers, eggplant, and

stuffed tomatoes or onions.

 

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