Monday, May 17, 2010

Artichoke and Brown Rice Stuffed Zucchini


Ingredients (for 2 servings) :

1 Large Zucchini
1 1/2 Cups cooked Brown Rice
1 Shallot Finely Chopped
1 Artichoke Heart Chopped
1 Cup Grated Parmesan Cheese
1/2 Cup Sharp White Cheddar Cheese Grated
1 Mozzarella Ball
Butter
Olive Oil
Salt & Pepper


Preheat the oven to 350.

**For the artichoke heart- steam an artichoke prior to collecting the ingredients for this recipe. Remove all leaves and clean out the heart. Leave at least 2 inches of the stem. Chop into small cubes about the size of an almond.**

**Cook the rice in Chicken Broth for extra flavor. **


Cut the zucchini in half and scoop out the seeds. Drizzle baking dish with olive oil and place zucchini in the middle. Season with salt and pepper and more olive oil. Cook for 10 minutes. Remove from oven to fill. 



Sauté the shallots with butter adding the chopped  artichoke heart after shallots have begun to brown. Sauté until the shallots are golden.

In a medium bowl combine the rice and 3/4 of the Parmesan cheese.

Then add the artichoke and shallot mixture.


Stuff the zucchini evenly with the mixture.


Top with sliced mozzarella and freshly grated white cheddar. 


Bake for 20 minutes. Broil lightly at the end to brown the top.

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