Perfect for the enormous zucchinis you find at the farmer's markets! Last year I made some Italian stuffed zucchini before but this was practical in the use of leftovers and canned goods we had in the cabinets.
I've had it in mind for a bit and thought it would be a great meal to go with my 2 hour lost season finale & random Hugarian wine evening. 4 toes !First, I halved the zucchini and boiled it for a few minutes. The filling started off with freshly minced garlic sauteed in rice bran oil. I added organic Muir Glen diced tomatoes, chopped zucchini innards from the boiled half (I didn't use the other half and cubed it in the fridge) and simmered for a few minutes. I then added leftover brown rice and the following spices: well, sea salt, chipotle chile powder, oregano, cumin and leftover taco hot sauce we had in the fridge. Just before I was done simmering I added black beans. Stuffed zucchini, baked for 25 minutes at 350F. Stuffed zucchini (half the zucchini went to Thomas, it was too awesome to cut and make a mess yet!), avocado sprinkled with sea salt and roasted potatoes. The tortilla chips were added for a sail boat effect.