Zucannoes (stuffed zucchini) - Moosewood Cookbook

1 hour 20 min prep
SERVES 4 -6

Ingredients:
4 medium zucchini or 1 large zucchini
1-2 tablespoon olive oil
1 1/2 cups minced onions
1 teaspoon salt
1/2 lb mushroom, minced (or more)
6 cloves garlic, minced
1 1/2 cups cooked rice, any kind
1 1/2 cups minced almonds or pecans, or sunflower seeds, lightly toasted
3 tablespoons fresh lemon juice or tamari
Black pepper
Cayenne
3-5 pinches of freshly picked herbs (any combination of parsley, basil, dill, thyme, savory, marjoram, sage, etc.)
1 cup packed cheddar cheese or Swiss cheese, grated
3-5 tablespoons grated Parmesan cheese

Directions:
1. Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with a 1/4 inch shell.
2. Mince the insides and set everything aside.
3. Heat the olive oil in a medium sized skillet, add the onion and salt and sauté over medium heat until soft (5-8 minutes).
4. Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
5. Stir in the garlic, Remove from heat.
6. Stir in the rice, nuts, and lemon juice.
7. Season to taste with black pepper, cayenne, and herbs of your choice.
8. Preheat oven to 350.
9. Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.