Zucchini Stuffed W/ Tomatoes Herb Pie
Ingredients
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- 1 onion
- 1/4 C butter
- 1 C rice
- 3 T tomato paste
- 2 1/2 C chicken broth – boiling
- salt – to taste
- black pepper – to taste
- 3 T parsley – minced
- 1/2 T dried basil
- 8 zucchini
- 1/4 C lemon juice
- 1 T salt
- 1 marjoram
- 1 bay leaf
- 1 water – boiling
Instructions
- 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.