Stuffed Zucchini
  • Cooking Time: 70
  • Servings: 6 Pieces
  • Preparation Time: 30
  • 3 Zucchinis, halved lengthwise
  • ½ Yellow Onion, diced
  • 2 cloves Garlic, chopped
  • 540ml can diced Tomatoes
  • ¼ C EVOO
  • Sea Salt, Black Pepper
  • ¼ Tsp. Sugar
  • 1 Heaping C long grain White Rice
  • 2½ C low sodium Vegetable Stock
  • 1 medium Red Onion, diced
  • 3 cloves Garlic, chopped
  • 2 Roma Tomatoes, seeded and diced
  • 1 C Canned White Beans, drained and rinsed
  • ¼ C chopped Fresh Parsley
  • 2 Tbsp. Fresh Rosemary, chopped
  • Sea Salt / Black Pepper
  • ¼ C EVOO
  • 1 Tbsp. Unsalted Butter
  • 2 Tbsp. Panko Bread Crumb
  • 2 Tbsp. Grated Parmesan
  • Dried Parsley
  1. Preheat oven to 375 F
  2. Halve the zucchinis and scoop out the fleshy pulp using a teaspoon and reserve. Place the zucchini halves in a shallow baking dish and drizzle with olive oil. Cover with tinfoil and bake for 15 – 20 Minutes. Remove and set aside to cool.
  3. *SAUCE* In a small saucepan, heat to medium and add the olive oil and yellow onions, stir and add a pinch of sea salt. Fry for 4 or 5 minutes. Add the chopped garlic and fry another 3 minutes. Pour in the can of tomatoes, ½ tsp. Black pepper, 1 tsp. Sea Salt, and the sugar. Stir and bring to a boil on medium. Reduce to low, cover until rice is ready.
  4. *RICE* In a large frying pan, start heating the oil and butter on medium heat. Add in the red onion and a pinch of sea salt. After 4 minutes add in the chopped garlic and fry another 3 or 4 minutes.
  5. Next, add in the rice and stir everything to combine. Continue stirring the rice often and slightly brown the rice (about 6 or 7 minutes). Add in the diced tomatoes and white beans and another pinch of salt. Cook for another 3 or 4 minutes.
  6. Pour in the stock, fresh herbs, and about ½ tsp. Black Pepper and 1 Tsp. Sea Salt. Bring to a boil on medium high. Once boiled, reduce heat to low medium, cover, and cook for approximately 12 minutes. Stir in the reserved zucchini pulp (chopped) and cover for another 8 – 10 minutes.
  7. Remove the rice from the heat and reserve half the rice mixture for a side dish. Stir in just over a cup of the prepared tomato sauce into the remaining rice mixture.
  8. Scoop the tomato rice mixture evenly into the 6 halves of the zucchini.
  9. **If you decide to top the finished zucchini with a drizzle of the sauce, keep it covered on low heat. Otherwise, transfer it to an airtight container and refrigerate or freeze for later use.
  10. In a small bowl, combine the parmesan, panko, and a few dashes of dried parsley. Sprinkle the mixture over all of the zucchini halves.
  11. Bake at 375 F uncovered for 15 minutes.
  12. Serve immediately with reserved rice and sprinkled with fresh parsley.
I was playing around with different fillings and happened to have some fresh zucchini on hand so these gorgeous stuffed zucchinis came to be!