Recipe Name Stuffed Greek Zucchini Submitted by Guest Recipe Description Great way to take advantage of farmers market produce. Quantity 0 Quantity Unit Prep Time (minutes) 45 Cook Time (minutes) 40 Ready In (minutes) 85

Ingredients Amount 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.