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Cook rice according to package directions. I like to add a little butter to the water, like about 1 teaspoon but this is completely optional.
Zucchini Boats with Sausage & Rice
- 1 1/2 cups cooked brown Basmati rice
- 1 tsp. butter (optional)
- 4 large zucchini
- 1 tablespoon oil
- 6-oz sausage, casing removed (I used breakfast sausage; Sweet or hot Italian sausage or other favorite will work too)
- 1 large onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon white wine
- 2 medium tomatoes, seeded, chopped and blotted dry
- salt ( 1 tsp) and pepper (1/2 tsp) or to taste
- 1 tsp. fresh thyme
- 2 tablespoon fresh basil
- 1/3 cup shredded Parmesan cheese
- 3-oz fresh Mozzarella cheese, thinly sliced
- pasta tomato sauce for serving (optional)
Preheat oven to 350F. degrees
Cook rice according to package directions (I add 1 tsp. butter to the water)
While rice is cooking, wash and trim just a bit of the end of the zucchini leaving stem end intact. Slice in half lengthwise; scoop out pulp. Chop pulp and set aside. Place shells into 9 x 13-inch baking dish. (I had to use an additional baking dish to hold all eight shells)
Heat pan to med-high heat. Add oil and sausage; cook until browned.
Add chopped onions; cook until onion is softened. Add garlic and cook another minute.
Add a splash of wine, zucchini pulp, tomatoes, salt and pepper, thyme and snipped basil. Cook a few minutes over med-high heat until most of the liquid is reduced. Remove from heat; cool slightly.
Stir in Parmesan cheese and the cooked rice.
Spoon filling into zucchini shells. Top with fresh mozzarella.
Bake in preheated 350 degree oven for 45 minutes.
Serve with tomato sauce on the side, if desired.
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