Usually, acorn or butternut squash is first to come to my mind when stuffing a veggie. They are the perfect kind of squash for autumn dishes — richer and fuller in flavor than their veggie counterparts — but zucchini is a great squash to stuff, too! Zucchini is lighter and more fresh, making it a great summer dish.
Halve the zucchini and make them into little boats by scrapping out the seeds. You’ll want to scrape out a little more than just the seeds so that enough of the flavorful rice mixture can be packed in. But if it’s too thin on the bottom, it won’t cook evenly … I trust your carving skills.
Buy quality tomatoes for the best-tasting stuffing. Heirloom tomatoes or cherry tomatoes work well for this zucchini side dish.
Zucchini Stuffed with Brown Rice
4 servings; prep 15 minutes; cook 20 minutes
8 Zucchini, halved and seeded
2/3 Tomatoes, diced or halved
1/2 Onion, small; chopped
1 1/2 C Brown Rice, cooked
Thyme or Rosemary for seasoning
Salt and Pepper to taste
Preheat oven to 350 degrees. Halve zucchini and deseed (make into boats). Brush with olive oil and put onto a baking sheet, and bake in the oven for 15 minutes or until tender. Meanwhile, chop onion and saute. When brown, add in cooked rice, tomatoes and herbs. Season with salt and pepper. Cook until tomatoes are soft and fall apart.
Take out zucchini and stuff with rice mixture, then top with grated parmesan cheese. Bake until zucchini is desired doneness.
Also, try stuffing with other grains, like quinoa! Want more zucchini recipes? Try this Citrus, Agave, Zucchini