Stuffed Zucchinis with Brown Rice and Vegetables
Ingredients
- 2 cups of cooked brown rice
- 6 zucchinis
- 1 carrot
- 2 garlic cloves
- 1 tablespoon of parsley
- 1 red onion
- 1 tablespoon olive oil
- Extra olive oil to drizzle
- 1/2 cup of vegetable stock
- 1/2 cup of tomato sauce
- 1 cup of spinach
- 1 1/2 cups of wholemeal bread crumbs
- 1 1/2 teaspoons of salt
- Pepper
Preparation
Cut the zucchini in half and scoop out the flesh.
In a fry pan, add 1 tablespoon of oil, 1 teaspoon of salt, pepper, flesh of zucchini, carrot, onions, spinach, garlic and sauté for 10 minutes. Then add the tomato sauce and simmer for 10 minutes. Set aside to cool.
In a bowl, add the rice, 1/2 teaspoon of salt, breadcrumbs, parsley, cooled mixture and combine.
Fill the shell of the zucchinis and place them in a tray.
Pour stock, drizzle olive oil and cover.
Cook at 180 for 1 hour or until zucchini is tender.