So, you let that zucchini get just a little too big, huh? Lucky for you, that happened to me, too. There’s really nothing worse than a tough and seedy zucchini, so I decided to scoop the seeds out and stuff mine. I didn’t cook them quite long enough, but I adjusted the bake time in my directions. Of course, please adjust the bake time based on how big/small your zucchini is.
Number of servings depends on the zucchini
1 large zucchini, cut in half lengthwise and crosswise, with the seeds removed
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice (or any other grain of your choice)
1-1 ½ c. onion, finely chopped
1 egg, lightly beaten
1 tbs. parmesan cheese
1tsp each basil, parsley, oregano, rosemary
½ tsp each garlic powder and onion powder
a dash of red pepper flakes
¼ c. bread crumbs, panko, or flour
1 ½ – 2 cups tomato sauce
Mozzarella slices or shredded mozzarella, for topping
Pasta and extra sauce, to serve
Preheat oven to 375F. In a large bowl, mash the beans. Add the rice, onion, egg, and spices; mix well. Stir in the bread crumbs. Place zucchini pieces in an oiled baking dish. Stuff with the mixture. Cover with tomato sauce and top with mozzarella cheese. Cook for 45-60 minutes, or until the zucchini are soft. Serve with a side of pasta and sauce.