Recipe

Zuccanoes Recipe

Add Step-by-Step Photos	Rcragun / All my dishes 1 year, 6 months ago This is a novel use of zucchini that makes for a unique and enjoyable meal filled with a variety of flavors. Prep:100m Cook:30m Servings:6	Rcragun
	zuccanoes vegetarian

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jenniferby

morninlite

Ingredients

4 medium-sized zucchini (about 2 lbs.)

2 tablespoons olive oil

1 1/2 cups minced onion

1 teaspoon salt

1/2 pound mushrooms, minced

6 medium cloves garlic, minced

1 1/2 cups cooked rice (any kind)

1 1/2 cups minced almonds or pecans, lightly toasted

3 tablespoons fresh lemon juice

1 dash black pepper and cayenne, to taste

1 dash freshly minced - or dried- herbs: any combination of parsley, basil, dill, thyme, or marjoram

1 cup grated Swiss or cheddar cheese

Directions

Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a ¼ inch shell. Mince the insides, and set everything aside.

Heat the olive oil in a medium-sized Skillet. Add the onion and salt, and sauté over medium heat until the onion is soft (5 to 8 minutes)

Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic, and remove from heat.

Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.

Preheat oven to 350 F. Fill the zucchini shells, top with cheese, and bake for 30 to 40 minutes, or until heated through. Serve hot.

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