Look at these zucchini!! I have never seen round zucchini before, call me sheltered but I certainly couldn’t resist buying them. With summer nearly here, the produce markets are filled with wonderful fresh vegetables including this unusual zucchini. I bought two (went back later and they were all gone) and since there is only my husband and myself these days, two was enough. The only thing I could think of to to with them was to stuff them. My melon baller came in handy for this job. I lopped off the top, scooped out the inside and saved it to saute with the other vegetables. Since the zucchini were so small (about 3 1/2 inches x 3 1/2 inches ) I didn’t measure the ingredients I just eye-balled the amounts and only had a small bit of the rice stuffing left over, so I just ate it standing by the stove. Let me know what you think??
2/3 cups brown rice cooked
1/2 yellow pepper diced small (I wanted to use green but only had the yellow)
1 carrot diced small
2 cloves of garlic
3 scallions sliced small
2 small campari tomatoes diced small
Add a small amount of olive oil to a skillet and saute the carrots about 3-4 minutes, then add the yellow or green pepper and garlic and saute another minute. Add the reserved zucchini, scallions, tomatoes and herbs, saute another minute or two. Salt and pepper to taste.
Stuff the zucchini with the rice mixture and place in a baking dish. I added a little water in the bottom of the baking dish, bake at 375 degrees for 30 minutes.