Zucchinis seem to either be sickeningly abundant or impossible to find this time of year. If you happen to fall fortunate to the former, this is a delicious and healthy little dinner time snack.
What you'll need:
- 3 medium zucchinis
- half an union
- 1 cup frozen veggies (carrots, peas, and corn work wonders)
- Some salt
- Pepper (if you're not me, of course)
- 1/2 cup of rice
- 1 1/2 cups vegetable broth
- 1 cup (or more, if you (like me) feel the need to substitute your allergies for your obsessions)) grated cheese
Directions: Cut the zucs in half length wise and pit out the centers. Keep the zuc-gunk for the filling. Put the rice on the stove over medium heat in the broth. Simmer until broth mostly evaporates. Preheat the oven to 350 and then pop the zucz in the oven for about 10 minutes. In that time, dice the onions and throw them in a saucepan with the zucchini innards--and a touch of oil. Once the onions soften, add the frozen veggies. Combine that mixture with the rice and topple it into the semi-baked zucchini halves. Throw some cheese on top and toss 'em back in the oven for another 15-20 minutes or so until they are to your liking.
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