Stuffed Zucchini

I made, as in made up, these for my sister for dinner last night. Then she asked for the recipe! So for you Gail, here is the general idea.

2 medium zucchini

olive oil
2 stalks of celery, diced
about 3/4 cup of diced carrots (Baby carrots were what was on hand, I chopped up a small pile)
1 onion, diced
the inside of the zucchini, diced
3-4 good sized mushrooms, diced
1 tomato, chopped
1 cup of beans – I had some leftover Mexican style beans
2 cups cooked rice
Italian seasoning
garlic powder (yes, minced garlic would be better but I didn’t think of it)
hot pepper flakes
grated Parmesan
grated cheddar for topping

Slice the zucchini in half and and scoop out the center. Reserve the insides for the filling. Cook the zucchini in a covered dish with water in the microwave (Gail has a great microwave so this took 4 minutes) or in a pot of boiling water.

Saute the carrots, onion, celery, and zucchini insides in olive oil until tender.

Add the mushrooms and tomato and cook until all is tender. Season with salt & pepper,  Italian seasoning, garlic & hot pepper flakes. Add the cooked rice and heat.

Remove from the heat and stir in an egg and some Parmesan cheese.

Fill the zucchini boats with the filling and top with Cheddar.

Bake on a cookie sheet at 425° for about 30 minutes until everything is hot and the cheese gets browned a little.

We ate these with baked potatoes, because we like our carbs.


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