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  • Lori Davis

Stuffed Zucchini with Mushrooms


  • 1 cup of uncooked rice

  • 1 jar of pasta sauce

  • 1 cup of dried beans

  • 3 medium-sized zucchinis or 6 small zucchinis

  • 1 chopped onion

  • Salt and pepper to taste

  • 2 tablespoons of vegetable oil, butter, margarine, or other fat

  • 2 cups of water or broth


Directions should always be short and to the point.

  1. The night before: Simply rinse the desired amount of beans, then soak them in water for 6-8 hours, using a ratio of 3 cups of water for every cup of beans. Store this in the refrigerator.

  2. Chop 1 onion into medium-sized pieces.

  3. Heat the oil in a medium-sized pan over medium heat. Add the chopped onions and cook until they are soft.

  4. Add 1 cup of uncooked rice and stir. Heat the rice until you can smell it, but don't let the rice brown.

  5. Add 2 cups of water or any broth.

  6. Bring the mixture to a boil over medium-high heat, then reduce to medium-low heat and cover the pan with a lid. Don't stir. Occasionally check if the rice needs more water.

  7. Take the beans out of the refrigerator and rinse them. In a pot, cover them with fresh water and cook until they are soft.

  8. Wash and dry the zucchini. Trim the ends of the zucchini. Cut the zucchini in half lengthwise; scoop out the pulp, leaving 1/2 inch shells. Finely chop the pulp and set it aside.

  9. Preheat the oven to 350 degrees.

  10. Mix the cooked rice, beans, and zucchini pulp together. Season with salt and pepper. Add in a jar of pasta sauce or sauce. Add a tablespoon of oregano.

  11. Fill each zucchini half with the mixture and line them on a baking tray.

  12. Bake in the oven for 25-30 minutes, or until the zucchinis are tender but not falling apart.

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