Italian Rice Stuffed Zucchini

Italian Rice Stuffed Zucchini is the perfect late summer dinner or side dish. It's packed with fresh veggies and whole grains.

Ingredients • zucchini • olive oil • yellow onion • red bell pepper • garlic • cherry tomatoes • parsley • basil • brown rice • parmesan cheese • salt and pepper • mozzarella cheese • marinara

Preheat the oven to 425°F. Lightly spray a medium casserole dish with olive oil. Spread marinara on the bottom.

Trim off the stem ends of the zucchini. Using a spoon, scoop out the flesh of the zucchini, leaving about ½" rim to create "boats". Place in the casserole dish, and lightly spray the tops with olive oil.

Heat oil in a skillet over. Add the onions and peppers, and cook until softened. Add the garlic, diced cherry tomatoes, parsley, and basil. Cook until softened.

Stir in the brown rice and parmesan cheese until combined. Remove from heat. Taste and season with salt and pepper, as needed.

Spoon the mixture into the zucchini boats. Drizzle the remaining sauce over the stuffed zucchinis. Bake, uncovered, for 20 minutes. Top with mozzarella cheese. Bake for 5 more minutes, until the cheese is melted.

Serve and enjoy!

Get the Full Recipe at the link below.