A Stuffed Zucchini Recipe

Recipe: Stuffed Zuccini

Just a reminder that this and all recipes are approximations and improvisations. You should, so long as you feel comfortable, read any recipe and do as you like with it!

I've given more detailed instructions so that you can save as much time during prep.

part 1
1 extra large or maybe 2 or 3 large zuccinis
1 tbs oil
salt & pepper

Cut lengthwise, then into halves or thirds, whatever makes a nice portion. Scoop out center and set aside into a large mixing bowl. Brush outside and inside with oil and season. Place in caserole dish. Preheat over to 425.

part 2
1/4 c dried lentils
1 1/2 c dry rice
1 heaping tsp curry powder
1 tsp dried parsley
1/2 tsp minced garlic
1/2 tsp cumin
2 c. veg broth

In med sauce pan, bring broth to boil. Add all other ingredients. Bring to boil, then cover and simmer 30 minutes.

part 3
2 c chopped mushrooms (a whole pkg)
1/2 med onion, chopped
2 tbs evoo
1 large tomato - chopped
1 c dried whole wheat stuffing
2 tbs olive tapenade
1 tbs pecorino romano
2 tbs shredded asagio

In large fry or saute pan, saute mushrooms in some evoo. Add to large mixing bowl, the one with the zucchini core. Saute onions until tender. Add to mixing bowl. Add chopped tomato, tapenade, cheeses and stuffing & salt and pepper to taste. Stir well. When lentil and rice is done, stir that in as well.

After everything is well blended, scoop into cored zucchinis. Don't worry about overstuffing! Cover with foil and bake in oven for half hour. During that time, make salad, set the table and clean up some of the dishes! It'll go by fast...