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4 large zucchini (cut into 1/2 inch thick slices, scoop out inside) see photo
2 cups cooked brown rice
2 large carrots (diced)
1 sweet onion (chopped)
1/2 cup parmesan cheese
1/4 cup tomato sauce (optional)
1 tsp. fresh parsley (chopped)
1/2 tsp. salt
1/2 tsp. black pepper
olive oil
Preheat oven to 350 degrees.
1. In a skillet, add 2 tbs. of olive oil. Cook carrots and onions for 5 minutes.
2. Add cooked rice, parmesan cheese, salt, pepper, parsley and tomato sauce (optional) to skillet. Stir well. Let cook for 3 minutes and remove skilet from heat. Let cool for 10 minutes.
3. Stuff each zucchini slice with rice stuffing. Pack the rice well onto each piece.
4. In a greased (2 tbs. of olive oil) baking pan (coat the bottom) place the zucchini pieces. (rice side up)
5. Bake in oven for about 15-20 minutes. You want the zucchini to be tender, but not to soft.
Serve hot.