Stuffed Zucchini with Spanish Rice

This is one of my favorite comfort foods. It reminds me so much of love and my mom. She used to whip up this meal when I was younger and it always comforted me. It's totally vegetarian, but you can also add ground beef, turkey, or chicken to it to add protein. It's a great way to sneak in veggies without it tasting like one. Of course you can add a variety of twists onto this meal switching the rice for different kinds and also altering the sauce on top. But I think it's great just like this! I buy a package of zucchini which usually comes 3-4 in each one. Wash them well and slice off the ends, then cut them directly down the middle cutting them in half. If you have a steamer you can place them in there. I don't, so after I cut them I place them cut side down in a large shallow pan filled with water. Bring to a boil and then reduce temp to medium and steam until fork tender or whatever softness you prefer.

While the zucchini is steaming start cooking your rice. It will take about 7 minutes to cook. Fill a pot with 2 cups of water and 1 tbsp of vegetable oil (optional) and contents of the package. Once it comes to a boil, lower the temp to medium and cover for 7 minutes. Once it's done cooking allow to cool for 5 minutes.

Once your zucchini is done cooking pull them out of the pot or steamer and place them in a baking dish. You are going to take a large spoon and scoop the inside out like this...and you can either discard the inside of the zucchini, or eat it.

I love zucchini so I usually take a little Earth Balance vegan butter and salt and eat it right up.

After you've scooped the center part out, this is what you'll have left.

Take your cooked rice and start to place spoonfuls of it inside your empty zucchini. Then take some salt and sprinkle 1/2 tsp. across the top.

Then take 1 cup of shredded cheese and sprinkle it across the top of the zucchini.

Next take 1 can of stewed tomatoes and place them in a blender or food processor and blend until smooth.

You're going to pour the blended stewed tomatoes over your zucchini. Cover with foil.

The reason I do the toppings in this order is because if you add the sauce first, and then the cheese, it comes off with the foil after it's backed. So....I add the cheese first and then the sauce to avoid the cheese from sticking to the foil :) You're going to bake in a preheated oven at 350 degrees for 30 minutes. Let cool, plate and enjoy!

Stuffed Zucchini 3-4 large zucchini cut evenly in half 1 package of spanish rice 1-15 oz. can stewed tomatoes, blended 1 cup shredded cheese 1/2 tsp. salt Steam zucchini halves with a steamer or in a large pan with a small amount of water covering the bottom. Place the zucchini in the water and bring to a boil. Reduce heat so that the water lightly boils and cook until fork tender. Do not overcook!) While the zucchini is steaming, cook the rice. When the zucchini is cool enough to handle, place in a backing dish and scoop out filling inside. Fill each half with a couple heaping spoonfuls of rice. Sprinkle with salt and cheese. Pour blended tomatoes over the top. Cover and bake for 30 minutes at 350 degrees.