Stuffed, Baked Zucchini With Tomatoes and Rice

Ingredients

• 6 zucchini, medium size
• 1/2 cup butter
• 1 garlic clove, split
• 1 onion, medium size, chopped
• 1 cup rice, cooked
• 1 cup tomato, skins removed, chopped
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 cup parmesan cheese, grated

Directions

1. 1

   Cut the zucchinis in half lengthwise.

2. 2

   Cook them in a skillet with a small amount of water until just tender, about 5 minutes.

3. 3

   Drain; cool; scoop out seeds.

4. 4

   Saute garlic in the hot butter until golden and discard the garlic. To this butter, add the onion and saute until golden.

5. 5

   Add tomato, rice, oregano, cayenne, and salt; mix well.

6. 6

   Lightly sprinkle the zucchini halves with salt.

7. 7

   Fill the zucchini with the mixture and top with grated cheese.

8. 8

   Arrange the zucchini in a single layer in a buttered baking dish.

9. 9

   Bake, uncovered, at 450 degrees F. for 15 minutes and then brown under broiler.