Friday, August 5, 2016

Rice and spinach stuffed zucchini boats recipe

These delicious "boats" are a yummy and healthy summer entree when its simply too hot to eat meat. 

RICE AND SPINACH STUFFED ZUCCHINI BOATS
Ingredients
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • dash cayenne pepper
  • 1 cup white rice, rinsed
  • 2 cups frozen chopped spinach, thawed and drained of excess liquid
  • 2 1/2 cups water
  • 1/4 cup half and half
  • 1/4 cup sun-dried tomatoes, diced
  • 1 cup shredded Parmesan cheese, plus more for serving
  • 4 medium zucchini
Directions
Preheat oven to 400 degrees F. In a large saucepan, saute garlic in olive oil with salt, pepper and cayenne until fragrant. Add rice, spinach, water and additional salt and pepper if desired. Bring to a boil then immediately reduce heat to low, cover and cook until rice is tender, about 20 minutes. Fluff rice and stir in half and half, tomatoes and cheese. Add additional half and half if needed. Slice the zucchini in half lengthwise and remove the seeds. The halves will resemble a boat. Place the zucchini boats on a baking sheet and fill with the rice mixture. Bake until fork tender, about 20 minutes. Before serving, sprinkle with a little more Parmesan. 

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