Rice Stuffed Zucchini

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
  • ½ cup dry white wine
  • 3 cups vegetable stock
  • 1 tsp. grated lemon zest
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper

Directions

  • Preheat oven to 375°F.
  • 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.
  • 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.
  • Add the stock and simmer for approximately 20 minutes, until the rice is thoroughly cooked.
  • When the rice is cooked, remove from heat and stir in the lemon zest, salt, and pepper.
  • 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.

Recipe Information

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
  • ½ cup dry white wine
  • 3 cups vegetable stock
  • 1 tsp. grated lemon zest
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper

Directions

  • Preheat oven to 375°F.
  • 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.
  • 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.
  • Add the stock and simmer for approximately 20 minutes, until the rice is thoroughly cooked.
  • When the rice is cooked, remove from heat and stir in the lemon zest, salt, and pepper.
  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat2g
Saturated Fat0.5g
Cholesterol0mg
Sodium430mg
Total Carbohydrate33g
Dietary Fiber2g
Sugars4g
Protein2g