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Recipes - Stuffed Greek Zucchini

Recipe Name

Stuffed Greek Zucchini

Submitted by

Guest

Recipe Description

Great way to take advantage of farmers market produce.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	40	Ready In (minutes)	85

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Ingredients
Amt.	Measure	Ingredient



1/2	cup	brown rice
3	large	zucchini
1	tablespoon	olive oil
1	medium (2-1/2" dia)	Onion, chopped
1/2	cup, pieces or slices	Mushrooms
4	cloves	garlic minced
1	tablespoon	italian seasoning
1	teaspoon	spices, dill weed, dried
1	tablespoon	mint
2	tablespoons	lemon juice, bottled
2	cups, chopped	Tomatoes, red, ripe, raw, June thru October average
1/4	cup, crumbled	feta cheese, herb and garlic

Steps

Sequence	Step

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.
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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