Stuffed Zucchini

So here are some squashes from my garden. See that really big zucchini? (It's actually bigger than it looks) I'm going to stuff it! Full of brown rice, veggies and other tasty things.

First you cut it in half lengthwise. (After washing it of course) Then you take out all of the seedy parts, but don't throw it away. Put the zucchini on a foiled baking sheet. Preheat the oven to 400 degrees F.

Here we have some sliced mushrooms, chopped carrots, the core of the zucchini, chopped red bell pepper, diced onion, and minced garlic.

Here are the seasonings, sauces and condiments. Nutritional yeast, pasta sauce, marsala cooking wine, cayenne, Italian seasoning (there were also some fresh herbs) vegetable broth, margarine, and garlic.

Start cooking some brown rice. About 1 cup raw, maybe 1 1/4 cup raw. I purposefully made extra, so I'm not sure. Also replace about 1/2 cup of the water with vegetable broth.

Then saute the veggies in a little margarine until tender. Add a splash of marsala, until it evaporates. Then add your seasonings. (Italian seasoning, fresh herbs, cayenne, and nutritional yeast) Let it cool. 

Your rice should be done now. Put it in a bowl, add some pasta sauce. (maybe about half a cup?) It should taste tomatoey and yummy.  Then add the veggies to the bowl, and mix it up. If you think it needs more seasonings, go ahead.

Here's the bowl of stuffing.

Stuff the zucchinis, and if you have some, sprinkle on some bread crumbs. It gives it a nice crusty top. Then put it in the oven. I'd give you an estimated time on how long, but my oven is a little broken. It's got two rods that heat up the oven, one on top, and one on bottom. The bottom one no longer works. So it wouldn't be accurate for most ovens.

Here are the done zucchinis. You can tell when they're done when there are a couple burnt bits, golden breadcrumbs, and the zucchini is tender.

Serve and enjoy!