In a large frypan, saute the diced veggies til soft in olive oil or melted margarine.
In a very large bowl, mix the cooked meat, cooked rice, sauteed veggies, and raisins (optional).
Halve zucchini lengthwise. For each half, with a sharp knife cut an oval around the center seed area, leaving about 1/2″ around all edges. Just toss the middle seedy part. Fill liberally with the filling mixture, and place into a casserole dish. Continue with the remaining zucchini. You will have leftover filling … just mound it over the filled zucchinis.
Place dishes of zucchini in oven. Tent very loosely with foil to prevent the rice from crisping. Place a cake pan or jelly roll pan with an inch or so of water on the rack below the zucchini to keep the oven moist while not actually making the zucchini sit IN water. Cook at 350 °F for 1 1/2 hours … zucchini should be soft enough to cut with a fork.
Microwave shortcut: Prepare filling as above. Halve zucchini lengthwise, and then again crosswise.
In casserole dish which will fit in microwave, layer zucchini quarters with filling; continue layering til you’re out of ingredients. Microwave approximately 20-25 minutes til zucchini is fork-tender.
This is our new option since we don’t have a working stove; it avoids the issues of the rice crisping, and is a lot easier.
Copyright © 2008 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
I think mushrooms would be good in this.