Indian Vegetarian Cooking
From An American Kitchen
Stuffed Zucchini:
Flavorful zucchini shells are stuffed with rice and tomatoes and baked until tender. If you prefer you can substitute a combination of vegetables for the rice.
PREPARATION TIME: 10 minutes COOKING TIME: 35 minutes SERVES: 4
4 medium zucchini
2 Tbsp. fresh bread crumbs
1 Tbsp. olive oil
1/4 tsp. chili powder
1 onion, peeled and chopped
1 Tbsp. fresh lime or lemon juice
1 clove garlic, peeled and minced
1/4 tsp. salt, or to taste
2 ripe tomatoes, diced
1 cup spicy tomato sauce (recipe is listed) (can be canned)
1 cup white or brown rice, cooked
1. Preheat the oven to 350 degrees.
2. Cut each zucchini in half lengthwise. With a sharp knife or melon baller, scoop
out the insides, leaving a 1/4-
3. In a nonstick skillet, heat the oil. Add the onion and garlic, and sauté for 5 minutes over medium heat, until the onion is soft. Add the chopped zucchini flesh and tomatoes, and sauté for 2 to 3 minutes. Stir in the cooked rice, bread crumbs, chili powder, lime juice, and salt. Simmer for 2 minutes, until the flavors are well blended.
4. Fill each zucchini shell with an equal portion of the stuffing. Cover and bake in a casserole dish for 30 to 40 minutes. Serve hot with spicy tomato sauce.
Per Serving
208 calories; 5g protein; 38g carbohydrates; 4g fat, 112mg sodium; 0mg cholesterol; 2g fiber