Zucchini Boats with Mediterranean Rice Salad - alive magazine
These stuffed zucchini boats are a great way to use up those squashes that have grown a little hefty under the sun. Any extra rice salad can be tossed with some…
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Cooking tools:
- Saucepan
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Stove
- Grater
- Serving platter
- Colander
- Kitchen shears
- Spatula
Ingredients
- 3/4 cup (180 mL) brown rice
- 1 yellow bell pepper, diced
- 1 cup (250 mL) quartered cherry tomatoes
- 1/3 cup (80 mL) chopped kalamata or nicoise olives
- 1/3 cup (80 mL) chopped walnuts
- 1 garlic clove, minced
- Salt
- pepper
- 4 medium or large zucchinis
- 2 tsp (10 mL) grapeseed oil or camelina oil
- 1 cup (250 mL) shredded mozzarella
- Juice of 1/2 lemon
- Parsley, for garnish
- Smoked paprika, for garnish
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