I am sure you have gathered that zucchini is my favorite vegetable, and can be prepared so many different ways. This recipe is packed with protein and perfectly balanced between sweet (currants and cranberries) and savory (almonds, pine nuts and whole grain rice) with each bite. This creation is great for entertaining, as it can be baked and served in individual casserole dishes. This recipe is the balanced meal of the month for October and can be served as a one pot wonder, or with a simple mixed greens salad. Bon appetite!
- 1 c. whole grain brown rice, uncooked
- * 4 medium zucchinis
- 1/4 c. dried cranberries
- 1/4 c. dried currants
- 1/2 c. pine nuts
- 1/2 c. slivered almonds
- * 1 TBSP dried Italian seasoning
- * 8 oz jar marinara
- 6-8 oz mozzarella cheese, shredded
Pre-heat oven to 400°
Spread pine nuts evenly on baking sheet and toast in oven for about 5 minutes. Remove from the oven and reduce heat to 375°. Cook rice according to package.
In a large bowl, mix together the currants, cranberries, almonds, toasted pine nuts, rice and Italian seasoning.
Cut off ends of zucchinis. Then cut zucchinis in half crosswise. Use vegetable corer to core out centers of zucchini halves. Stuff zucchinis with rice mixture.
Prepare 4 individual baking dishes, or one 9×9 baking dish with cooking spray. Layer the bottom of each baking dish with remaining rice mixture. Spoon half the marinara over the rice mixture in each dish evenly. Place two stuffed zucchini halves in each dish, topped with remaining marinara and mozzarella cheese.
Cover with foil or lid and bake at 375° for 45 minutes. Remove from the oven and serve in individual dishes or on a plate.
Yield: 4 servings
*items from Midwest Vegetarian garden