zuccanoes
From rcragun 15 years ago
- 30 minutes to make
- Serves 6
This is a novel use of zucchini that makes for a unique and enjoyable meal filled with a variety of flavors.
Ingredients
- 4 medium-sized zucchini (about 2 lbs.) shopping list
- 2 tablespoons olive oil shopping list
- 1 1/2 cups minced onion shopping list
- 1 teaspoon salt shopping list
- 1/2 pound mushrooms, minced shopping list
- 6 medium cloves garlic, minced shopping list
- 1 1/2 cups cooked rice (any kind) shopping list
- 1 1/2 cups minced almonds or pecans, lightly toasted shopping list
- 3 tablespoons fresh lemon juice shopping list
- 1 dash black pepper and cayenne, to taste shopping list
- 1 dash freshly minced - or dried- herbs: any combination of parsley, basil, dill, thyme, or marjoram shopping list
- 1 cup grated Swiss or cheddar cheese shopping list
How to make it
- 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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