JadziaDax

Greek Stuffed Zucchini

Ingredients
4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/2 cups olive oil
3/4 cup parsley, chopped
Sea salt and freshly-ground black pepper
3 cups cooked brown rice
1/2 cup grated cheese
2 tablespoons currants
3/4 cup ground almonds
1/4 cup pine nuts

Preparation
Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of oil, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated.

When cool, add cheese, currants, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.

Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven.

May be served hot or cold.

Serves 6.

redravin40

As usual, I'd have to cut the almonds out of the recipe since I'm deathly allergic but this is an interesting combinations of flavors and textures.
There is always that question of what to do with all the darn zucchini when you harvest and this seems better then leaving it on the neighbors porch.