Recipe Adapted from Moosewood cookbook
- 4 medium-sized zucchini (or two large)
- 1-2 Tablespoons olive oil
- 1 medium-sized white or yellow onion, minced
- 1 pound mushrooms, minced
- 4 cloves garlic, minced
- 1 cup slivered almonds
- 3 Tablespoons lemon juice
- 1 cup grated swiss or cheddar cheese (I used Daiya and it was delicious)
- A handful of fresh herbs or a few pinches of dried herbs (any combination of parsley, dill, marjoram, basil or thyme)
- 1 1/2 cups brown rice (the measurement is for uncooked, but cook before mixing in)
- Salt and pepper to taste
- (optional: you can mix in tomato paste and/or top with breadcrumbs if you like)
Preheat oven to 350 degrees. Heat the olive oil in a medium-sized nonstick skillet. Add the onion and a sprinkle of salt. Saute the onion for several minutes (until translucent but not brown) before adding the mushrooms and the zucchini insides. Turn up the heat and stir continuously for 8-10 minutes so that the vegetables brown nicely and the liquid evaporates.
Turn off the heat. Add the garlic, nuts, lemon juice and rice, and stir for another minute or so. Turn off the heat and add the cheese and herbs. Season with salt and pepper. Scoop the filling into each hollowed zucchini and top with a sprinkling of bread crumbs.
Put the filled zuccanoes on a baking sheet and into an oven preheated to 350-375 degrees. Bake until the zucchini is heated through and the filling has a nice brown crust (about 30 - 40 minutes - the larger the zucchinis, the longer yuo should cook them).