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Vegetarian Stuffed Zucchini

10 -12 large zucchini
2 (10 ounce) packages frozen spinach, thawed and wrung out
1 cup uncooked rice
3 tablespoons oil
2 onions, diced
3 garlic cloves, minced
3 (8 ounce) cans tomato sauce
3 cups water
salt and pepper


Cut each zucchini in half. Hollow each zucchini using a melon baller or a knife. Saute onion, garlic, and zucchini pulp in oil until tender 5-7 minutes. Add sauce, water, salt and pepper and bring to a boil. Combine rice and spinach and stuff mixture into zucchini (do not overstuff because rice will expand as it cooks). Lay zucchini in pan and pour sauce over top. Cover and bake at 350 degrees for 1 1/2 hours.

Source: www.food.com