Dec 17, 2012

Zucchini rice and vegetable boats





Preparation Time: 30 minutes
Cooking Time : 20 minutes

Makes 4 boats

2 large zucchini
30g onion diced
handful of broccoli florets chopped
50 g pumpkin diced
50g carrot diced
1/2 cup long grain white rice
1 cup of Chicken stock
salt and pepper to taste
Provolone Dolche cheese grated fine for sprinkling
Sunflower seeds (if you like)


Turn on oven fan forced on 170 degrees celcius.  Place a baking dish in oven


Slice the zucchinis in half and scoop out the flesh in the centre (discard as it tends to make the rice bitter). Set the zucchinis on some foil which can be transferred to oven when ready to bake.


Place the diced carrot, broccoli florets, onion, garlic and pumpkin in a small pan with olive oil.  Cook gently for around 10 minutes til soft and set aside.  Add salt and pepper to taste.




Place chicken stock in saucepan and cook the rice in it for ten minutes.  Drain in small and set aside in bowl with lid covering.

After drained place the rice into the vegetable mix and blend in with wooden spoon.



Place some pepper on the boats and then place mix into boats using a teaspoon and add grated cheese over the top of each.

Salt and pepper the top and bake in oven on foil for around 15 minutes or until browned.

Top with some sunflower seeds if you like them.



Serve with crusty bread










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