Friday, January 30, 2009
Baked zucchini stuffed with red rice
Yes zucchini is still on the menu......!
This is a recipe I made up with what ingredients I had on hand, mainly some big zucchini which got away on me (not quite marrows but bigger than I prefer to cut them as zucchini), also some red 'Carmague' rice which I had in the pantry and was keen to try.
3 large zucchini sliced lengthways, flesh scooped out and reserved
1 red onion, chopped finely
1 clove garlic, crushed
Some roasted red and green pepper, skin removed (about 1/2 capsicum, but you could use more)
Sea salt & cracked pepper
Some cooked red rice (I used about 150g)
In a frypan, fry the onion and garlic in a little oil until soft. Add the chopped up zucchini flesh. Fry with a dash of water until soft. Add the chopped peppers, and thyme leaves, season to taste.
Cook the rice, it takes quite a long time (similar to brown rice in texture) about 40mins all up. Add to the above mixture, adjust seasoning.
Put a dash of olive oil in an oven dish and line up the zucchini. Fill zucchini with the mixture, top with grated cheese. Add 1/2 cup water to the dish. Cover with tin foil. Bake for about 50mins at 180 deg C. Remove foil, bake uncovered for further 10 mins.
I've seen a similar recipe including beef mince which sounds tasty, but this dish was just fine for dinner and was surprisingly filling.