Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 4 medium-small zucchini (each about 7x2”)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped fine
- 1/3 pound shiitake mushrooms, stemmed and chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- ¼ cup chopped fresh Italian parsley
- 2 cups cooked brown rice
- Sea salt and freshly ground pepper
- 2 cups tomato sauce
- 2 tablespoons grated Parmesan cheese (optional)
Cut the zucchini in half lengthwise and scoop out the pulp with a small spoon. Chop the pulp and set aside. Brush the inside of the zucchini with olive oil, season with sea salt and pepper, and turn them upside down on paper towels while you prepare the filling.
Heat the olive oil in a skillet over medium flame. Add the onion and garlic and cook, stirring occasionally, for 5-7 minutes, until the onions are soft and starting to turn golden.
Add the mushrooms and zucchini pulp, and cook another 5-7 minutes, until the vegetables are tender and any moisture has evaporated.
Increase heat slightly and allow the mushrooms to brown for another 2-3 minutes. Add the herbs and rice; stir the mixture and season to taste.
Pour the tomato sauce into a 9x12” baking tray. Stuff the zucchini shells with the rice mixture, arranging the squash in the baking dish. Sprinkle the squash with the Parmesan cheese, if desired, and cover the pan with a lid or foil.
Bake the squash, covered, for 20 minutes. Uncover the squash, and bake an additional 10 minutes, until the squash is tender and the tops are golden. Serve the zucchini with a generous spoonful of sauce.
Copyright 2010 by Jen Hoy