The yellow zucchini and crook-neck squash have been so prolific this year it’s hard to find enough recipes to keep eating it. Here’s a simple and tasty way of baking it with rice, onion, garlic and carrot, topped with shredded cheese and panko bread crumbs.
4 zucchinis, sliced in half long ways, scoop out pulp and save
1 cup cooked rice
1 onion, chopped
4 cloves garlic, chopped
1 large carrot, shredded
About 1/4 cup chopped fresh parsley
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large tomato, chopped
1 tablespoon olive oyle
1 tablespoon butter
Shredded cheese; panko bread crumbs
Sauté onion and garlic in olive oil and butter.
Add carrots and parsley.
Add zucchini pulp, tomato, basil, salt & pepper and cooked rice.
Stuff zucchinis with the mixture.
Top with cheese and bread crumbs.
Drizzle with small amount of olive oil and bake at 375°F for 30 to 40 minutes.
This came out very tasty and was a good way to use the rather large zucchinis. It tasted just as good as leftovers the next day.
