Stuffed Monster Zucchini
Stuffed Monster Zucchini recipe
Yield
6 servingsPrep
20 minCook
35 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | giant |
zucchini
|
*
|
|
rice
|
*
|
||
|
lentils
|
*
|
||
|
celery
|
*
|
||
|
onions
|
*
|
||
|
garlic
|
*
|
||
|
cumin
|
*
|
||
|
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | giant |
zucchini
|
*
|
| 1 | x |
rice
|
*
|
| 1 | x |
lentils
|
*
|
| 1 | x |
celery
|
*
|
| 1 | x |
onions
|
*
|
| 1 | x |
garlic
|
*
|
| 1 | x |
cumin
|
*
|
| 1 | x |
thyme
|
*
|
Directions
Slice zucchini in half horizontally, scoop out the seeds, and stuff it with cooked rice and lentils and bake it.
Put some lentils in a pot with water and boil them until barely soft.
Throw in some rice and cook until barely done, using as little water as possible.
Meanwhile, sauté some celery, onion and garlic (not too much garlic, and add that to the rice and lentils, along with some ground cumin and thyme.
Throw it on the zucchini and bake at around 350 or 400℉ (200℃). until the zucchini is soft.
The surface of the stuffing will probably get burned and dried out, but you van just brush it aside.
