Baked Rice and Bean Stuffed Zucchini

July in the Mid-Atlantic is a time you should be very careful to lock your car. Otherwise you might find an extra zucchini or two in your passenger seat from your neighbor...

God forbid!

This is zucchini season starting now and let's go! I got these from a dear friend, wandering his garden the other day - he gave me a bag-full of veggies that sent out the summer well!

Here is a great veggie main dish, stuffing zukes with rice (or any other grain) and beans (I like pintos for this, but your choice), with the comfort of cheese and tomatoes. A seasonal winner.

2 medium zucchini

1 can pinto beans, rinsed and drained

1 onion, diced

1 red sweet mini pepper, halved lengthwise, sliced into half moons

1 yellow sweet mini pepper, halved lengthwise, sliced into half moons

1 jalapeño pepper, halved lengthwise, seeded and diced

2 cloves garlic, minced

1/4 tsp fennel seeds (optional)

1 cup cooked rice

1/4 lb jalapeño Jack cheese, cut onto 1/4-inch cubes

1/4 cup grated Parmesan cheese

1 dozen grape tomatoes, halved lengthwise and tossed with a dash of olive oil, salt and pepper

Preheat oven to 375F. Halve zucchini lengthwise and scoop out seeds, making a deep boat for stuffing. Place in an oiled 13x9-inch baking dish.

Sauté the onions and peppers in a dash of olive oil in a skillet over medium high heat for 5 minutes, stirring often. Turn heat to medium low and cook for about another 5 minutes or so, until onions start to color and caramelize. Add the garlic (and fennel seeds, if using) and cook another 2-3 minutes, stirring often.

Mix together the rice, beans and Jack cheese.

Evenly distribute the rice-bean mix into the zucchini boats, piling high.

Garnish with Parmesan cheese. Cover with aluminum foil and bake 45 minutes.

Uncover and evenly top with the tomato mixture. Increase oven heat to 400F. Bake another 15 minutes or so, until golden and bubbly, and tomatoes are slightly charred.

Serves 4.

Comments

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