3 medium sized zucchini
3 small yellow squash, chopped
1 red pepper, chopped
1 medium onion, finely chopped
2 small cloves garlic, finely chopped
3 cups cooked brown rice
1 cup tomato sauce
1 tbsp fresh oregano, chopped
1 tbsp fresh rosemary, chopped
fresh ground black pepper
parmesan cheese
Preheat oven to 350 degrees.
Cut the zucchini in half horizontally. Then cut a small horizontal sliver from the bottom of each half so that the squash will sit flat and not roll. Scoop out the inside of each zucchini half with a small spoon, so that it will resemble a canoe.
In a large bowl, combine the chopped yellow squash, red peppers, onions, garlic, oregano, rosemary, and fresh black pepper. Add the cooked brown rice to the mixture and combine well.
Divide the filling between each zucchini boat, press the mixture in as you fill to hold shape.
Dab the tops of each stuffed zucchini with tomato sauce. Careful to not drench with sauce, as this will make them sag when baked.
Bake covered, in 9x13" baking pan, for 60-70 minutes.
Remove from oven. Sprinkle tops with cheese, and serve.
Many thanks to my brother Steve, for being part of the Down Dog Taste Kitchen.