Stuffed Zucchini
7-8 oz. package chicken flavored rice mix
salt
4 medium zucchini (about 2 1/4 lbs.)
1 small tomato, chopped
1/2 cup shredded Muenster cheese
Prepare rice according to directions.
In large saucepan, heat 6 cups of water and 1 1/2 teaspoon salt. Bring to boil.
Cut zucchini lengthwise; add to water and cook over medium heat until just tender-crisp.
Drain under cold running water for a few seconds.
Preheat oven to 375° F.
Using tip of teaspoon, scoop out and discard seeds from zucchini, leaving shells about 1/4″ to 1/2″ thick.
Arrange in a row in greased 13×9″ baking dish.
Sprinkle lightly with salt.
Pile rice into zucchini; top each with some tomato and cheese.
Bake 10 minutes, or until cheese melts and rice is heated through.
Serves 8
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