Zucchini Stuffed W/ Tomatoes Herb Pie

main courses•mediterranean•contains dairy, vegetarian, gluten-free

1 hour 15 minutes•8 servings•

Ingredients

1.
In a large heavy skillet, sauté onion in butter about 5 minutes or until soft and translucent.
2.
Add rice and stir until coated with butter.
3.
Stir in tomato paste until well blended.
4.
Add chicken broth, salt, pepper, parsley, and dried basil.
5.
Cover and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed.
6.
Let the rice stand, covered, 15 minutes.
7.
Cool the rice mixture completely.
8.
Scrub zucchinis and halve lengthwise.
9.
Scoop out seeds from each half to make a cavity for the filling.
10.
In a large skillet, place 8 zucchini halves cut side down.
11.
Add the remaining ingredients and enough boiling water to cover; parboil 2 minutes.
12.
Remove zucchini halves with a slotted spoon and place cut side down on paper towels to drain.
13.
Fill each zucchini half with the cooled rice mixture.
14.
Bake at 350°F for 10 minutes.