Zucchini Boats with Tomatoes, Rice, and OlivesRecipe Credit
(squash, brown rice )Yield: 4 servings
2 medium zucchini, sliced in half lengthwise
olive oil, for brushing
1 cup part skim mozzarella
¾ cup cooked rice, brown or white rice
2 tablespoons tomato sauce
2 tablespoons chopped black olives
½ teaspoon Paula Deen's House Seasoning
2 dashes hot sauce, or to taste
- Preheat the oven to 400°F.
- Brush the cut sides of the zucchini with the oil and place, cut side down, on a rimmed baking sheet. Bake for 15 minutes, until tender. Using a teaspoon, gently scoop the flesh from the zucchini into a medium bowl, being real careful to leave the shells intact. Lower the oven temperature to 350°F.
- To the zucchini flesh, add ¾ cup of the mozzarella, the rice, tomato sauce, olives, basil, House Seasoning, and hot sauce and mix well. Fill the zucchini shells with the mixture and top with the remaining 1/4 cup mozzarella. Bake until the cheese is melted and the stuffing is heated through, 10 to 12 minutes.