Wild Rice Stuffed Zucchini
Leftover wild rice makes a great stuffing for zucchini. My family seems to balk at any kind of stuffed vegetables. They especially hate zucchini but I love it, it is abundant in the summer, easy to stuff and really good for you so I make it anyway and serve the kids a big bowl of the stuffing topped with fresh grated parmesan cheese and pop it under the broiler for a few minutes. Wild Rice Stuffed Zucchini is a snap to make with leftover rice and tastes great in or out of a vegetable.
Wild Rice Stuffed Zucchini
Prep
Cook
Total
Yield 4 servings
serve this in or out of the zucchini. top a bowl full of the filling with parmesan and pop under the broiler.
Ingredients
- 1 large Zucchini, sliced lengthwise
- 3 cups cooked Wild Rice
- 1 cup Onions or leftover Balsamic Blooming Onions, chopped
- 2 cloves Garlic, chopped
- 6-8 soft Sun Dried Tomatoes (oil packed are fine or soak dried in boiling water a few minutes)
- 1/2 cup Mushrooms, diced fine
- a few Basil Leaves, chopped
- small handful Parsley, chopped
- 1/4 cup Pinenuts
- Splash of White or Red Wine
- Smoked Sea Salt and Ground Pepper
Instructions
- Heat the oven to 400f or 200c
- Heat a splash of Olive Oil in a large fry pan, add the Zucchini and brown for a minute
- Turn the heat down and add just enough water to cover the bottom of the pan
- Cover and simmer 8-10 minutes until they are soft, but hold their shape. You may have to add a splash of water so the pan doesn't go dry
- Remove the Zucchini and let cool, then scoop out the flesh, leaving the shell in tack
- Saute the Onions and Garlic and Mushrooms in a splash of Olive Oil until soft 5 minutes
- Add the Zucchini guts and season withSalt and Pepper
- Toss in the Sun Dried Tomatoes and Rice and Pine Nuts
- Add a splash of wine to keep it moist, heat through and stir in the herbs
- Lightly Olive Oil a baking sheet and put the Zucchini skin side down on it
- Fill the Zucchini with the Rice Mixture and top with Grated Parmesan
- Cook 20 minutes until hot and browned on the top
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