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Greek Stuffed Zucchini Recipe

Greek Stuffed Zucchini Recipe

This satisfying main dish is the perfect way to use up zucchini that have grown just a little too big for optimum sweetness. The final product is pretty enough for company and packed with nourishment: brown rice, garden tomatoes, immune-enhancing onions and garlic and the pleasingly nutty crunch of almonds and pine nuts make this a family favorite, hands down.

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

1. 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.

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

3. 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.

4. May be served hot or cold.

Serves 6.

Read more: Food, All recipes, Entrees

Adapted from Greek Vegetarian Cooking by Alkmini Chaitow (Inner Traditions, 1989). Copyright (c) 1989 by Alkmini Chaitow. Reprinted by permission of Inner Traditions.
Adapted from Greek Vegetarian Cooking by Alkmini Chaitow (Inner Traditions, 1989).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

7 comments

+ add your own
11:29AM PDT on Mar 20, 2013

Thank you.

1:57PM PST on Dec 17, 2012

Thank you

12:51AM PST on Nov 25, 2012

Thank you for information

12:33AM PDT on Sep 15, 2011

Yummy! Thanks for sharing.

10:23PM PST on Nov 28, 2010

Delicious, thanks!

7:19PM PDT on Jul 15, 2010

Great, with non-dairy cheese...

2:20AM PST on Jan 31, 2010

thanks for information

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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