Dinner tonight: Stuffed Zucchini! I’ve made stuffed peppers before but never with zucchini so this was something new and fun! This dish has a very chewy, nutty flavor that is perfect for fall!
vegetarian, gluten-free, soy-free, peanut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
- 1 cup wild rice (cooked ahead of time)
- 2 zucchini, cut lengthwise
- 1/4 onion, minced
- 1 cup mushrooms, chopped
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- 1 cup pecans, toasted
- Juice from 1/2 lemon
- 1/2 cup cheese of your choice (I used mozzerella)
- Basil, thyme, majoram, cayenne, salt and pepper to taste
Preheat oven to 350 degrees.
Scoop out the insides of the zucchini halves and mince the insides. Cook onion in skillet with olive oil until soft. Add zucchini and mushrooms and saute until liquid evaporates. Remove from heat. Add garlic, pecans, lemon, spices, and rice.
Place zucchini halves on baking sheet and fill with rice mixture.
Top with cheese and bake for 30 minutes. Serve hot and enjoy! I am going to freeze mine so I can eat them throughout the rest of the week!