4 Medium Sized Zucchini (6-8 inches in length)
1/2 Cup (Dry) Basmati Rice
1 Cup Chicken Broth
1/2 Tsp Crushed Garlic
1/2 Tsp Olive Oil
Kosher Salt
2 Tbs Finely Chopped Italian Parsley
Pepper
28 oz Can diced Tomatoes
1 Tsp Dried Oregano
Preheat oven to 350 degrees. Cook the basmati rice according to package directions using the chicken broth (instead of water), 1/2 tsp crushed garlic, 1/2 tsp olive oil, and 1/2 tsp kosher salt. Once cooked, add the chopped parsley to the fluffed rice.
Wash and cut each zucchini into 4 segments- be sure to cut off a bit of the round bottom so they can all stand upright. Using a melon baller, scoop out the insides of each zucchini, almost but not all the way to the bottom of each segment- be careful not to fully pierce the sides or the bottom of each segment.
Place the zucchini segments in a casserole dish. Lightly drizzle olive oil, salt, and pepper into the zucchini cavities. Then, carefully fill the hollowed out zucchini segments with the basmati rice, filling all the way to the top.
Drain the tomatoes. Toss the tomatoes with 1 tsp of dried oregano, 1 tsp of salt, and 1/2 tsp of pepper. Scatter the tomatoes into the casserole dish- on top of and along side the zucchini segments. Cover the casserole dish with foil and bake for 45 minutes, then remove the foil and bake for an additional 15 to 20 minutes, or until the zucchini is tender but still holding its shape.
Makes 16 stuffed zucchini.