Ingredients
3/4 cup raw jasmine or basmati grain 1 1/2 cups water or vegetable broth pinch salt 4 medium zucchini, halved lengthwise 1 tablespoon essential olive oil, plus much more for drizzling 1 small onion, chopped 2 garlic clove cloves, minced 1 stalk lemon grass, minced (make use of the bottom 3-inches from the stalk only) 1 jalapeno pepper, seeded and minced 1 large tomato, chopped 1 cup scooped, reserved zucchini pulp, chopped 8 leaves fresh tulsi, minced Salt and fresh-ground pepper, to taste
Instructions
- Place grain and water or broth inside a medium saucepan with salt and produce to some boil. Reduce heat, cover and simmer 25 minutes until grain is tender and all sorts of liquid is absorbed. Put aside.
- Scoop the seeds and pulp of zucchini halves, departing a thick covering having a cavity in every reserve seeds and pulp for stuffing.
- Preheat oven to 375F.
- Heat 1 tablespoon oil inside a large nonreactive skillet over medium heat. Saute onions, garlic clove, lemon grass and jalapeno peppers 2 minutes until tender. Add tomato plants and chopped zucchini pulp still saute one minute longer.
- Add tulsi and cooked grain. Season with pepper and salt. Mix well and employ to fill each zucchini cavity. Filling ought to be mounded about 3/4 inch above zucchini rim. Place zucchini alongside one another inside a baking dish having a small space between. Drizzle with essential olive oil, cover loosely with foil and bake 35 minutes until filling is heated through and zucchini is tender.
Dietary Info *per serving
- Calories 232
- Fat 4g
- Cholesterol 0mg
- Sodium 71mg
- Carb 45g
- Fiber 4g
- Protein 6g
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