Zucchini Boats Stuffed with Rice and Herbs

Ingredients

• 4 large zucchini
• 1 cup brown rice
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 medium onion
• 2 large tomatoes
• 0.25 cup basil
• 0.25 cup parsley
• 1 tablespoon lemon juice
• 0.25 cup pine nuts
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Preheat the oven to 375°F (190°C).
2. 2Slice the zucchini in half lengthwise and scoop out the seeds to create a hollow center, leaving about 1/4 inch of flesh on the sides.
3. 3Brush the zucchini boats with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place them on a baking sheet.
4. 4Bake the zucchini boats for 20 minutes until they are tender but still hold their shape.
5. 5While the zucchini is baking, cook the brown rice according to package instructions.
6. 6Heat the remaining olive oil in a pan over medium heat. Add minced garlic and chopped onion, and sauté until translucent.
7. 7Add diced tomatoes to the pan and cook for another 5 minutes, until the tomatoes have softened.
8. 8Stir in the cooked rice, chopped basil, parsley, lemon juice, and pine nuts. Season with salt and pepper to taste.
9. 9Remove the zucchini from the oven and fill each boat with the rice and herb mixture.
10. 10Return the stuffed zucchini boats to the oven and bake for an additional 20 minutes.
11. 11Serve the zucchini boats warm, garnished with additional herbs if desired.