Rice Stuffed Zucchini

Name: Rice Stuffed Zucchini
Total time: 50 min
Ingredients: 3 small zucchinis; 2 tsp. extra-virgin olive oil; 1 shallot, finely chopped; 3 cloves garlic, minced; 1 cup basmati rice; 1 red bell pepper, finely chopped; 1⁄2 cup dry white wine; 3 cups vegetable stock; 1 tsp. grated lemon zest; 1⁄2 tsp. sea salt; 1⁄2 tsp. freshly ground black pepper

Shop Ingredients

Basmati rice has a slightly nutty flavor that adds to the flavor of the stuffing.

Serves: 6Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6

Ingredients

3 small zucchinis
2 tsp. extra-virgin olive oil
1 shallot, finely chopped
3 cloves garlic, minced
1 cup basmati rice
1 red bell pepper, finely chopped
1⁄2 cup dry white wine
3 cups vegetable stock
1 tsp. grated lemon zest
1⁄2 tsp. sea salt
1⁄2 tsp. freshly ground black pepper

Directions

Step 1
Preheat oven to 375°F.
Step 2
Cut the zucchini in half lengthwise and place the halves in a microwave-safe dish, cut side down. Pour in just enough water to cover the bottom of the dish and par-cook in the microwave for 1 to 2 minutes on high heat; let cool slightly.
Step 3
Heat the oil to medium temperature in a medium-size stockpot. Add the shallot, garlic, and rice; toss in the oil until slightly brown, about 5 minutes. Add the red pepper and cook for 2 minutes. Pour in the wine and let reduce for about 1 minute.
Step 4
Add the stock and simmer for approximately 20 minutes, until the rice is thoroughly cooked.
Step 5
When the rice is cooked, remove from heat and stir in the lemon zest, salt, and pepper.
Step 6
Spoon the mixture into the zucchini halves and place on baking sheet; bake in the oven until the zucchini is reheated, about 5 to 8 minutes.