Ingredients
Scale
- 4 medium sized zucchini
- 1 tablespoon olive oil (affiliate)
- 1 1/2 cups minced onion
- 1 teaspoon salt
- 1/2 lb mushrooms, minced
- 1 1/2 cups cooked rice (white or brown)
- 1 1/2 cups finely ground almonds (or a mixture of almonds and walnuts (affiliate))
- 3 tablespoons lemon juice
- Black pepper and cayenne
- Small handful of freshly minced herbs (your choice – parsley, basil, thyme, dill, chives)
- 1 cup grated Swiss cheese
Instructions
- Cut the zucchini lengthwise then use a spoon to scoop out the insides – leaving about 1/4 inch of a shell in your zucchini canoe.
- Place the canoes in a 9×13 inch baking dish greased with cooking spray.
- Finely chop the zucchini innards that you scraped out and set aside.
- Heat olive oil in a medium skillet and add onion and salt. Sauté until onion is soft, about 6-8 minutes.
- Add zucchini and minced mushrooms – sauté for another 8-10 minutes.
- Add garlic, stir, and sauté for 1 minute.
- Remove the skillet from the heat and add cooked rice and ground almonds to the veggies.
- Add lemon juice, black pepper, cayenne, and fresh herbs. Stir.
- Preheat oven to 350 degrees and fill the zucchini canoes with the combined mixture.
- Sprinkle with cheese and bake for 30-40 minutes and cheese is melted and browned on the tops.
- Serve warm!
- Prep Time: 25 mins
- Cook Time: 40 mins