Tuesday, June 21, 2011

Stuffed Greek-Style Zucchini

Saw this recipe in All You Magazine, but I tweaked it a bit. I love Mediterranean food!
1/2 cup brown rice
3 large zucchini, halved lengthwise
1 T canola oil
1 medium onion, chopped
8 oz. white mushrooms, chopped
4 cloves garlic, minced
1 tsp Italian herbs (basil, parsley, oregano, thyme)
2 T lemon juice
salt and pepper
28 oz can diced tomatoes
1/4 cup feta cheese, crumbled

Bring 1 cup water to a boil. Add rice, cover, reduce heat and simmer until tender (about 40 minutes). Heat oven to 375. Scoop out centers of zucchini, dice them, and set aside. Warm oil in skillet over medium high. Saute onion about 4 minutes. Add chopped zucchini, mushrooms, garlic and herbs and cook 1 minute. Stir in lemon juice and tomatoes and season to taste with salt and pepper. Place some of mixture in each zucchini boat. Sprinkle with feta cheese. Place in a baking dish and heat about 40 minutes (until tender).

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