 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | tablespoons | brown rice | 1/2 | large | zucchini | 1/2 | teaspoon | olive oil | 1/4 | small | Onion, chopped | 1/4 | large | Mushrooms | 2/3 | clove | garlic minced | 1/2 | teaspoon | italian seasoning | 1/8 | teaspoon | spices, dill weed, dried | 1/8 | tablespoon | mint | 1/3 | tablespoon | lemon juice, bottled | 1/3 | large whole (3" dia) | Tomatoes, red, ripe, raw, June thru October average | 1/3 | cubic inch | feta cheese, herb and garlic |
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Steps
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Sequence
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Step
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| | 1 | Bring 1 cup water to a boil in a small pan. Add rice, cover, and lower heat and simmer until tender, about 40 minutes. | | 2 | Preheat oven to 375*F. Half zucchini lengthwise and scoop out centers, leaving about 1/4" rim. Chop zucchini centers. | | 3 | Warm oil in skillet over medium-high heat. Saute onion and garlic until soft. Add chopped zucchini, mushrooms, and 1/2 tomatoes (about 1 cup chopped) and saute about 4 minutes or until heated through. Stir in cooked rice, dill, mint, and Italian seasoning and cook 1 minute more. Stir in lemon juice. Add salt and pepper to taste. Remove from heat. | | 4 | In 9 x 13" baking dish, spread remaining tomatoes in the bottom of the dish. Fill zucchini with rice/vegetable mixture and place in baking dish. Sprinkle with feta cheese and bake until zucchini is tender, about 40 minutes. |
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