Stuffed Zucchini with Rice and Vegetables
Ingredients
- 6 zucchinis
- 1 cup boiled brown rice
- 2 garlic cloves
- 1 tablespoon parsley
- 1.5 teaspoons salt
- Pepper
- 1.5 cups almond meal
- 2 tablespoons olive oil
- 1 cup spinach
- 1 cup shredded carrots
- 0.5 red onion
- 0.5 cup canned diced tomatoes
Preparation
Cut the zucchinis in half and scoop out the flesh. Squeeze the flesh to remove excess water. Sprinkle some salt on the cut zucchinis and set aside.
In a bowl, add rice, parsley, almond meal, 0.5 teaspoon of salt, and pepper. Combine and set aside.
In a fry pan, add 1 tablespoon of olive oil, onion, carrots, zucchini flesh, spinach, garlic, 1 teaspoon of salt, and pepper. Sauté for 10 minutes. After 5 minutes, add the diced tomatoes and cook for another 10 minutes. Set aside to cool.
Once the mixture has cooled, add it to the rice mixture and combine. Fill the zucchinis with the mixture and drizzle with 1 tablespoon of olive oil. Cook at 180 degrees for 40 minutes.
