Stuffed Zucchini Recipe

I have to give all props to my big sister for this recipe. As a kid, she made this for us and I distinctly remember how delicious it was. She supplied me with her recipe. I tweaked it just a little. What’s nice is that you can easily make this ahead of time, as two of the main ingredients should be cooled. It’s also a great meal to make if you already have some leftovers. Enjoy!

1. Saut√© scallions, sweet bell peppers, small serrano pepper seasoned with Sason Goya, Goya Adobo (any other all-purpose seasoning would work, like Lawry’s), cumin, oregano, salt & pepper. Set aside to cool.

2. In a separate pot, make brown rice. Set aside to cool.

3. Then, take your zucchini and cut it down the middle length-wise.

4. Scoop out all the insides and leave the skin, with about an inch or so of rind.

5. Take your cooled rice and cooled meat and combine with a small amount of tomato sauce. Add cilantro and any more salt & pepper, to taste. Remember that as the zucchini cooks, it will let off moisture, so don’t use too much tomato sauce or it will make everything soggy. Add just a little sauce to give it flavor/color.

6. Take the zucchini boats and add the rice/meat mixture until overflowing.

7. Top with mozzarella cheese and bake for about 20 minutes at 350 degrees, until the cheese is melted.

8. Serve with lime and fresh cilantro….oh and I added some Tapatio. :)20140728-212135-76895399.jpg





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