stuffed zucchini, zucchini, milkandsugarsisters, milk and sugar, michelle stroebe, suzanne stroebe

This recipe was inspired by a conversation with my amazing friend, Demetra, regarding traditional Greek food.  Instead of stuffed tomatoes, however, I had zucchini in the fridge and went with it!  The recipe sounds more difficult than it really is – basically, once you’ve chopped everything, you’re just combining it all and letting the flavors mix together.  The hardest part is scooping out the zucchini flesh, but this is made easier by cooking the zucchini first to soften it.

Made with lots of veggies and brown rice, this is a great way to get a large serving of veggies and whole grains!

Stuffed Zucchini

3-4 medium to large zucchinis, sliced length-wise

2 tsp olive oil

~8-10 mushrooms, diced

~8-10 cherry tomatoes, sliced

1 medium onion, diced

2 garlic cloves, minced

~2 Tbsp fresh oregano, diced

1 tsp fennel seed (optional, but adds a great flavor!)

1 cup cooked brown/white rice (or any other grain would be great – quinoa, couscous, etc)

Salt/pepper to taste

~4 slices mozzarella cheese (or use shredded parmesan, asiago, romano; really any cheese you like!)

Preheat oven to 400.

Slice zucchini length-wise and cut off each end.  Heat a skillet/pan to medium high and add the olive oil.  Once the pan is hot, add the sliced zucchini, and cook about 4 minutes each side (we’re softening the zucchini!).  Take the zucchini out of the pan and place on a plate in the fridge to cool.

In the same skillet, add the tomatoes, mushrooms, and onion.  Cook until softened (~5-7 mins).  Add the rice, garlic, oregano, and fennel seed to the skillet and cook another 2-3 mins.

After adding the rice to the skillet, remove the zucchini from the fridge and carefully scoop out the middle so the zucchini makes a “boat” shape (leaving enough flesh to keep the veggie in tact).  The easiest way to scoop the zucchini is by placing your thumb at the top of the zucchini and using a small spoon to scoop the insides.

Remove the rice mixture from the heat and stir in the insides of the zucchini into the mixture.  Place the scooped out zucchinis on a cookie sheet with either tin foil or cooking spray and fill with the rice mixture.  Place a slice of your favorite cheese on top and bake ~15 minutes, or until the cheese is melted and bubbly.  Enjoy!!

(I tossed some left over penne I had in the fridge in the skillet with some olive oil for a quick side – all the left over goodies from the pan flavored the pasta perfectly!)

stuffed zucchini, zucchini, milkandsugarsisters, milk and sugar, michelle stroebe, suzanne stroebe

stuffed zucchini, zucchini, milkandsugarsisters, milk and sugar, michelle stroebe, suzanne stroebe

stuffed zucchini, zucchini, milkandsugarsisters, milk and sugar, michelle stroebe, suzanne stroebe

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