July 16, 2013

Stuffed Zucchini Boats with Parmesan Spinach Rice

Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 8 servings
Rice with spinach, Parmesan cheese, garlic and sun-dried tomatoes stuffed inside zucchini boats.
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • coarse salt and fresh black pepper
  • 1 cup white rice (medium or long-grain), rinsed well in a wire colander
  • 2 cups frozen chopped spinach (the bagged type)
  • 2 + 1/2 cups water
  • 1/4 cup half & half, plus more if needed
  • 1/4 cup sun-dried tomatoes, diced
  • 1 cup shredded Parmesan cheese, plus more for serving
  • 4 medium - large zucchini
  1. In a large heavy bottomed saucepan with a tight fitting lid saute garlic with a dash of salt and pepper in the butter until fragrant.
  2. Add the rice, spinach, water, 1/2 teaspoon coarse salt and a couple dashes of black pepper. Bring to boil then reduce heat to low and cover. Cook 20 - 25 minutes.
  3. Fluff up the rice with a fork then add the half & half, tomatoes and Parmesan. Mix well. Season to taste with salt and pepper. If the mixture seems exceptionally thick you can stir in additional half & half.
  4. Preheat oven to 400 degrees F. Slice the zucchini evenly in half lengthwise and scoop out the seeds to form a boat.
  5. Fill with the rice, heaping over the top. Place in a large roasting pan or on a baking sheet. Bake 20 - 25 minutes until the zucchini is fork tender.
  6. Sprinkle the top with additional Parmesan to serve