So, a zucchini was left outside a little long, and look what it became!
It’s the largest zucchini I’ve ever seen! I decided to use it to try a new stuffed zucchini recipe since I didn’t know what else to do with such a huge zucchini. This recipe is pretty good; however, I would not recommend stuffing a huge zucchini! It seems like a good idea, but since the zucchini is so huge it overpowers the stuffing and you just feel like you’re eating WAY too much zucchini.
Rice Stuffed Zucchini
2 cups cooked brown rice (cooked in chicken broth, not water)
1 large zucchini
3 tbsp extra virgin olive oil
1 white or yellow onion, chopped
4 cloves of garlic, chopped
8-10 basil leaves, chopped
1 tomato, chopped
1 teaspoon Italian Seasoning
Salt and pepper to taste
1/2 cup shredded cheese (mozzarella would be best I think)
* I also added some mushrooms, carrots, and bell peppers since I had some. Really you could probably just add any vegetables you want
Cook the rice in the chicken broth! Do not cut zucchini in half, just slice off the top and then core out the center of the zucchini, leaving a nice cylindrical shell. Preheat oven to 350 degrees. In a skillet saute garlic and onion for about 4-5 minutes. Add basil and saute another minute or two. Add tomato, Italian seasoning, salt and pepper. Mix cooked rice and cheese with zucchini mixture and spoon into zucchini cylinder. Place in a glass baking dish and put into the oven. Cook for about 30 minutes.
The filling was really good! I think it would have been great with a smaller zucchini, but like I said, the zucchini kind of overpowered everything. So use a regular large zucchini if you make this, not a monster zucchini!