Side Dishes > Vegetarian > Roasted Zucchini Stuffed with Hazelnuts & Wild Rice >
Roasted Zucchini Stuffed with Hazelnuts & Wild Rice
3 medium zucchini, cut in half & seeded
1 C wild rice
3 C water
2 TBS butter
1/2 C minced onion
2 TBS lemon juice
1/2 to 3/4 C hazelnuts, toasted & chopped
1/4 C parsley, dried or fresh-chopped
Salt & black pepper to taste
Vegetable oil
Bring water to a boil in a large pot or saucepan. Add rice; stir and reduce heat. Cover and simmer until rice is tender, about one hour. Drain. Transfer rice to large bowl. Preheat oven to 350-degrees F. Coat a cookie sheet with vegetable oil. Place zucchini cut-side down on cookie sheet. Bake until tender, about thirty to forty minutes. Allow to cool before handling. Using a spoon, scoop out the pulp from the zucchini, leaving a 1/4-inch thick shell. Reserve the shells. Transfer the zucchini pulp to a medium bowl. Over medium-heat, melt the butter in large nonstick skillet. Add the onions and sauté until tender, about seven minutes. Add the cooked rice, zucchini pulp and lemon juice; stir until mixed, breaking zucchini pulp into smaller pieces. Mix in 1/2 cup hazelnuts and parsley; season with salt and black pepper to taste. Divide the rice mixture among reserved zucchini shells. Place in a shallow roasting pan. Bake zucchini until filling is heated through, about twenty-five minutes. Sprinkle with the remaining hazelnuts. Serve.
Recipe featured in the Larkin Community Cookbook.
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