Serves 2-4, Cook time 1 ¼ hr
- 2 medium size zucchini (8 or 9 inches)
- 1 Tbs olive oil
- 1-cup onion finely diced
- 1 tsp salt
- ½ pound ground beef or pork
- 2 med garlic cloves, minced
- 1 cup cooked rice
- 1 Tbs lemon juice
- black pepper and cayenne to taste
- small handful of fresh herbs (parsley, basil, thyme, dill, tarragon)
- Grated cheese for topping (Swiss is good)
- Optional tomato sauce for the table
Preheat oven to 350 degrees. Cut the zucchini in half lengthwise down the middle. Use a spoon to scoop out the insides, leaving a “canoe” with a ¼ inch shell. Finely chop the innards. Set canoes aside.
Heat the olive oil in a skillet. Add onion and salt and cook until onion is soft. Add meat and chopped zucchini scrapings. Cook 8-10 minutes. Add garlic and cook a few more minutes.
Place cooked rice in a bowl. Stir in the sauté and lemon juice and mix well. Season with cayenne, black pepper and fresh herbs.
Fill the zucchini shells, top with cheese and bake 30-40 minutes until heated through. Serve hot with optional tomato sauce on the side.
This is an easily modified recipe. Got mushrooms? Use them. Got shrimp, but no meat? No problem. No tomato sauce? Use beet or red pepper puree.
Balanced meal in one cute little package.
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