Brown Rice Stuffed Zucchini

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 medium zucchini
• 2 cups cooked brown rice
• 2 teaspoons olive oil
• 1/2 medium onion, chopped
• 1/2 small red bell pepper, chopped
• 1 garlic clove, minced
• 1 medium tomato, peeled and seeded, chopped
• 1/4 cup pecans, coarsely chopped
• 1/2 teaspoon dried thyme (or your favorite fresh or dried herb)
• salt & freshly ground black pepper, to taste
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, shredded

Recipe

• 1 trim zucchinis and cut in half lengthwise. using a spoon, carefully scoop out the zucchini pulp leaving the shells about 1/4 inch thick and set aside.
• 2 roughly chop zucchini pulp.
• 3 saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes.
• 4 add zucchini pulp and pecans and continue to saute about 3 minutes.
• 5 add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients.
• 6 stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses.
• 7 place zucchinis in a small, shallow casserole dish and cover with aluminum foil.
• 8 bake at 350 degrees for 30 minutes.
• 9 remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.