Are your fridge drawers overflowing with squash like mine are? We don't even have our own garden, and they're coming out of our ears! We are pretty lucky people to have such wonderful friends/neighbors/family to share the fruits of their labors with us, huh! I know. Hopefully next year we will be able to pay it forward. For now though, you have someone else's green thumb to thank for this tasty dinner. I've seen zucchini stuffed with a variety of things - meat, rice, veggies, greens, etc. - so I figured I'd just use what I had. That's the greatest thing about recipes like these (aside from the fact that they're easy & pretty quick!) - you can substitute almost anything you've got in your fridge for something I used that you might be out of (or can't stand the taste of). So, get busy making those little zucchini boats and set sail with stuffed zucchini for dinner tonight!
2 medium zucchini, cut in half lengthwise & centers hollowed
1 1/2 c. cooked brown rice
1/3 c. sun dried tomatoes, roughly chopped
1/2 c. artichoke hearts, roughly chopped
1/3 c. button mushrooms, chopped
3/4 c. grated Parmesan cheese
garlic & onion powder to taste
salt & pepper to taste
1. Line a baking sheet with parchment paper or tin foil and place zucchini halves rounded side down on the tray.
2. Mix together all other ingredients & spoon the mixture into the hollows of each zucchini halve. Be generous with the filling!
3. Bake 20-25 minutes at 375 degrees, or until cheese in filling is just starting to brown & zucchini is tender.