Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes

Name: Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basil leaves, chopped; 296 milliliters cooked brown rice; 3 cloves garlic; 5 Kalamata olives, pitted and chopped; 2 Tbsps slivered almonds; 79 milliliters sun-dried tomatoes (not oil-packed); 32 balls zucchini

Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes is A mixture of zucchini, brown rice, sun-dried tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. It works best as a side dish, and is done in about 55 minutes. fatfreevegan.com.

Instructions

Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened. Rehydrate the sun-dried tomatoes by soaking them in hot water until softened.

Ingredients you will need

Sun Dried Tomatoes

Zucchini

Water

Remove from water and chop. Reserve soaking water. Chop the zucchini pulp.

Ingredients you will need

Zucchini

Water

Heat a non-stick skillet over medium-high heat, and sauté the garlic for about 1 minute.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Add the zucchini pulp and cook for 2 more minutes.

Ingredients you will need

Zucchini

Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid.

Ingredients you will need

Brown Rice

Tomato

Almonds

Add the basil leaves, Kalamata olives, and black pepper to taste. Cook until warm, about 3 minutes. Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top.

Ingredients you will need

Kalamata Olives