Zucchini stuffed with rice and cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Zucchini |
| ¼ | cup | Finely chopped onion |
| 1 | tablespoon | Butter |
| ¾ | cup | Cottage cheese |
| ⅔ | cup | Cooked brown rice |
| 1 | Beaten egg | |
| 2 | tablespoons | Chopped parsley |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| Grated Cheddar cheese | ||
Directions
Trim the ends off the zucchini and cook in a small amount of boiling water for about 8 minutes, or until barely tender. Cool. Cut the zucchini in half, scoop out the centers, and chop them. Scrape away any large seeds.
Saute the onion in the butter, and then mix it with the chopped zucchini, cottage cheese, rice, egg, parsley, salt, and pepper.
Fill the zucchini shells with this mixture and arrange them in a baking dish. Bake covered, for 25 minutes in a 350 degrees F oven.
Remove the cover, sprinkle on the grated cheddar, and return to the oven just long enough to melt the cheese.
Makes 4 servings.
From: WHOLE GRAINS - GROW, HARVEST & COOK YOUR OWN by Sara Pitzer, Garden Way Publishing, Charlotte. 1981. ISBN 0-88266-251-1 Shared by: Karin Brewer, Cooking Echo, 2/93 From: Sharon Stevens Date: 08-02-95 (00:00) (14) (E)Homecooki