Yield: Serves 2 as a main dish or 4 as a side dish
2 medium zucchini, about 1-½ lb. (insides reserved)
½ c. Tarazi Mediterranean Style Baking Crumbs
½ c. Cooked and cooled brown rice
½ c. Shredded Parmesan cheese, plus 3 T. for garnish
1 medium tomato, diced
8 Kalamata olives, roughly chopped
1 T. chopped parsley, plus more for garnish
1 t. salt
1 t. lemon zest
1 T. pine nuts, toasted
honey for drizzling
Preheat your oven to 375 degrees. Trim the ends off the zucchini and cut them lengthwise down the center to expose their middles. Then, using a tablespoon measuring spoon like an ice cream scoop, take out the seed cavity and reserve 1/2c. of the center flesh. Set the scooped-out zucchini boats in a roasting pan and set it aside while you make the filling.
In a large bowl, add the chopped zucchini centers, Tarazi Mediterranean Style Baking Crumbs, rice, cheese, tomato, olives, parsley, and salt – mixing well. Bring back your zucchini boats and stuff each one with ¼ of the Mediterranean mixture and return it to the roasting dish. Sprinkle each with extra Parmesan and cover them loosely with aluminum foil and place them in your preheated oven. Bake the stuffed zucchini covered for 10 minutes, then uncover and continue baking for another 20-25 minutes, or until fork tender, but not mushy. Before serving, garnish with lemon zest, pine nuts, parsley, and honey. Great hot or at room temperature.