So stuffing peppers, zucchini or for that matter even jalapenos makes for an interesting dish and uses up the produce very efficiently. And I've said this before... you can't really go wrong with roasting veggies.
I saw a version of stuffed zucchini few weeks back on my friend Katrina's blog: Katrina Runs For Food. It looks delicious and the stuffing was pretty versatile. I googled around and saw so many variations of the same thing. So I came up with my own. The recipe is a bit loose so you may end up with a bit more stuffing. If that's the case, just saute it all up and eat as a side dish.
- 2 large zucchini, halved lengthwise
- 1/4 cup ricotta cheese
- 1/3 cup leftover or fresh cooked rice
- 1/4 cup chopped onion
- 1 Tbsp paprika
- 3 white button mushrooms, chopped
- 2 cloves garlic, finely minced
- 1/2 cup tomato sauce
- 2 tsp dired basil
- grated mozzerella (the amount is up to you!)
1. Scoop out the insides of the zucchini using a teaspoon or a melon baller. Take as much out as you can to leave a generous pit for the filling.
2. Chop up all the zucchini flesh.
3. In a large sautee pan, sautee up the zucchini, onion, garlic, mushrooms, paprika and dried basil.
4. Add a couple Tbsp tomato sauce (or tomato paste thinned with water or stock) to loosen it up.
5. Mix in the cooked rice and ricotta. Season with salt and pepper.
6. Layer 1/2 cup tomato sauce at the bottom of a baking dish.
7. Fill up the zucchini with generous portion of the stuffing mixture and top with grated mozzerella.
8. Bake uncovered at 350 F for 30 minutes.