Chuck's stuffed zucchini

8 Servings

Ingredients

Quantity Ingredient
½ cup Anasazi beans -- soaked
Overnight
½ cup Brown rice
½ cup Wild rice
4 cups Water
1 pounds Zucchini squash -- (1
Large)
Reserved seeds and pulp
5 Dates
1 Stalk celery
Parsley
1 small Italian zucchini
1 Carrot
1 Green onion
1 Roma tomato
1 tablespoon Curry powder
¼ teaspoon Mace
1 teaspoon Honey
⅛ teaspoon Cinnamon -- or more
Salt and pepper -- to taste
½ cup Monterey jack cheese --
Grated

Directions

1> Cook the Rice and Beans together in the water (bring to a boil; cover, reduce heat, simmer 35-45 mins). Stir occasionally and add water as needed. Meanwhile... 2> Cut the ends off the zucchini; cut in half lengthwise. Scoop out the seeds and pulp, chop and transfer to a medium mixing bowl. 3> Cut, chop or dice the other vegetables to a coarse slaw. Check the refrigerator for odds and ends.You might add some apple; a leek instead of the spring onion. Skip the tomatoand add red bell pepper for color. Crunchy jicama or the bite of a radish ~- be creative. 4> Mix the spices together in a separate bowl and toss HALF the blend with the vegetable slaw. Add the rice and beans to this mixture and stir to blend. Taste, adjust with salt and pepper. 5> Prepare an oblong baking pan (line with foil, or spray).

Mound the stuffing into each zucchini "boat." Extra stuffing can be scattered between the boats; this 'extra' may needwater during baking. Sprinkle with grated cheese. Sprinkle top with the remaining HALF of the spices (a sifter works well).

BAKE 350F for 30 minutes. Turn off heat and cover. Go to the party.

Keep it warm but don't overcook: the big zucchini is hollowed out yet what pulp remains should be firm.

Pat's note: I think the foil was necessary not just to keep the dish warm but to retain moisture.

Recipe By : Chuck S., Moreno Valley, CA From: Date:

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