Stuffed Zucchini Recipe

This year we had an abundance of zucchini from our garden. We got tired of fried zucchini and wanted to try a new recipe. After researching some recipes, we found one for stuffed zucchini. This recipe is absolutely delicious. The preparation for this recipe is well worth it.  This is one recipe that we will keep. Enjoy it!

2 medium zucchini or 2 baby eggplants
1 tablespoon olive oil

1 large onion, sliced (about 1 cup)

1 medium carrot, diced (about 1/2 cup)

1 cup cooked quick-cooking brown rice

1 1/2 cups of your favorite Italian sauce

1/4 teaspoon dried oregano leaves, crushed

4 tablespoons grated Parmesan cheese

• Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.
• Spoon the vegetable mixture into the zucchini shells. Place the filled shells into a 2-quart shallow baking dish. Top with the remaining sauce. Sprinkle with the oregano and cheese.
• Bake at 400°F. for 30 minutes or until the zucchini shells are tender.