Veggie Rice Stuffed Zucchini with Nuts
Zucchini is stuffed with rice, nuts and vegetables, and flavored with garlic and herbs. This makes a wonderful entree or you can just serve one or two pieces as a side dish. This is so healthy and tasty.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Entree
Ingredients
Scale
- 2 large zucchini (courgettes)
- 1 minced garlic clove
- 2 chopped onions
- 1 chopped red bell pepper
- 2 teaspoons olive oil
- 1 peeled, seeded, chopped tomato
- 7 oz (200g) coarsely chopped walnuts
- 7 oz (200g) corn kernels
- 2 cups (360g) cooked rice
- 2 teaspoon dried thyme
- 2 cups (225g) shredded mozzarella
- 2 tablespoons grated fresh parmesan
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Cut each zucchini in to several pieces depending on their size.
- You can either cut them into slices like in the photo or else cut them in half lengthwise.
- Scoop out the pulp and roughly chop it.
- Sauté the onions with the bell pepper and garlic in the oil for 5 minutes.
- Add the zucchini pulp and walnuts.
- Sauté for 3 minutes.
- Stir in the rice, tomato, corn, thyme, and some salt and black pepper to taste.
- Stuff the zucchini pieces with the rice mixture, then add the cheese on top.
- Arrange them in a baking dish and cover with aluminum foil.
- Bake for 30 minutes.
- Discard the foil and bake the zucchini for another 10 minutes or until golden brown on top.
Find it online: https://victoriahaneveer.com/rice-stuffed-zucchini-recipe/