This slow-roasted dish is ideal for using up garden zucchini before they get too large. Stuff them loosely so the rice can expand as it cooks. Look for a robust sausage with lots of flavour.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2006
Ingredients
Method
Trim ends of zucchini; halve lengthwise. Using melon baller or small spoon, hollow out centre, leaving 1/4-inch (5 mm) thick walls. Finely chop 1 cup (250 mL) of the pulp; place in large bowl.
Squeeze sausage meat from casings into chopped zucchini. Add onion, garlic, rice, lemon rind, oregano, cinnamon, salt, pepper and allspice; mix well. Divide among 6 zucchini halves; top with remaining halves. Arrange with 1 cut side up in 13- x 9- inch (3 L) glass baking dish.
Combine tomatoes and tomato paste; pour over zucchini. Cover with foil; bake in 350°F (180°C) oven for 1 hour. Uncover and bake, basting occasionally, until rice is tender and almost no liquid remains, about 1 hour. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 40 minutes.)
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 808 mg
- Protein 15 g
- Calories 326.0
- Total fat 18 g
- Cholesterol 40 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
%RDI
- Iron 19.0
- Folate 18.0
- Calcium 9.0
- Vitamin A 12.0
- Vitamin C 15.0
