Zuccanoes

Makes 4 to 6 servings

Julia R. O'Connor

Stuffed Zucchini

ingredients

4 medium-sized zucchini (about 2 pounds)
1 to 2 tablespoons olive oil
1 1/2 cups minced onion
1 teaspoon salt
1/2 pound mushrooms, minced
6 medium cloves garlic, minced
1 1/2 cups cooked rice (any kind)
1 1/2 cups minced almonds or pecans, lightly toasted
3 tablespoons fresh lemon juice
black pepper and cayenne, to taste
a few pinches of freshly minced - or dried- herbs: any combination of parsley, basil, dill, thyme, or marjoram
1 cup (packed) grated Swiss or cheddar cheese

1
Preheat oven to 350 degrees F.
2
Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4-inch shell. Mince the insides, and set everything aside.
3
Heat the olive oil in a medium-sized skillet. Add the onion and garlic and saute over medium heat until the onion is soft (5 to 8 minutes).
4
Add the minced zucchini innards and the mushrooms. Turn up heat and cook for about 8 minutes, stirring, letting the liquid evaporate in the garlic and remove from heat.
5
Stir in the rice and nuts, along with the lemon juice and season to taste with black pepper, cayenne and the herbs of your choice.
6
Fill the zucchini shells, top with cheese and bake for 30 to 40 minutes, or until heated through. Serve hot.