It is always great to find a new twist to an old theme. I was remembering making zucchini boats years ago. They was delicious! But I couldn’t find the recipe. Since zucchinis make such a great vehicle for a filling and I thought a rice mixture would work perfectly, especially since we are a rice loving family!
This recipe could be used as a side or main dish.
4 zucchinis (medium in size)
1 cup of Basmati rice cooked (about 2 cups cooked)
2 cups fresh spinach blanched and chopped
1/3 cup melted butter
2 cups shredded cheddar cheese
3/4 cup Parmesan cheese
1 clove garlic minced
3 eggs beaten
3/4 cup milk
8 slices of ham
1/4 cup Parmesan cheese topping
1/4 shredded mozzarella cheese for topping
Instructions:
Preheat oven to 350 F and grease a 9×13 inch baking dish
Cut zucchini lengthwise and scoop out inside flesh.
Place hollowed halves in the prepared baking dish.
Cut the ham slices in half and line the inside of the zucchini.
Cook 1 cup of rice drain and cool. Combine spinach, rice, melted butter, cheddar cheese, Parmesan cheese, garlic, eggs, and milk. Combine well. Season with salt and pepper to taste.
Fill each zucchini with the rice mixture, sprinkle with Parmesan cheese.
Bake for 25 minutes and then top with mozzarella cheese and continue baking until the cheese melts.
Broil briefly to brown the tops.
Tips:
I always use Basmati rice. You can substitute any rice you like.
Omit the ham for a meatless dish.
Add any dry spice of your choices for additional flavour.
