I saw this recipe in my Moosewood cookbook a while back but I kept forgetting to bring home zucchini that were big enough to stuff. Last night I had three big zucchini and I knew they would make perfect Zuccanoes. I decided to make mine 'Mexican Zuccanoes' with black beans, rice, tomato, green onion, cheddar and jalapeno. I have to say- these were fun to eat! I suppose I could have sliced the zucchini and layered the whole thing into a casserole, but the kid in me enjoyed eating food that looked like a canoe. Also, they were damn good.
Adapted from Moosewood, Serves 3-4
1 tablespoon butter
2-3 cloves garlic, minced
1 cup whole grain brown rice
1 heaping teaspoon ea. cumin and chili powder
2 cups chicken stock or water
One can black beans, rinsed and drained
One can diced tomatoes with peppers, drained of excess liquid
3 green onions, white and light green parts only, dark green parts set aside, chopped
1/2-1 diced jalapeno, or a few tablespoons of chopped pickled jalapenos
Salt, cayenne pepper, cumin and chili powder to taste
Juice of one lime
3 large zucchini
2 cups grated cheddar cheese
A few dots of butter
1) Melt the butter in a saucepan. Add garlic and saute for 30 second, before adding rice and spices. Stir well and let rice toast slightly before adding liquid. Bring to a boil, cover, and cook according to directions.
2) When rice is cooked, mix well with the other filling ingredients. Season to taste with salt, pepper, and additional cumin, chili powder, or cayenne if desired.
3) Halve zucchini lengthwise and hollow out with a spoon. Level the bottom of each zucchini half so that they don't roll/tip over in the oven.
4) Mound filling in the zucchinis and place on a greased baking pan/sheet. Top with cheddar cheese, dot with butter, and bake in a 375 oven for 25-30 minutes or until zucchini is cooked through and cheese is melted and bubbly. Serve topped with sour cream, additional salsa, pickled jalapenos, reserved chopped green onion, etc.
*Alternately, use leftover/pre-cooked rice and season to taste with spices.