Stuffed Zucchini  
 We ate this over two nights and it was so yummy. The squash is so good right now at the farmers markets and I found two large zucchinis to stuff. You can use any size, the larger ones work better.  
 2 Medium to  Large Zucchini  
 1 cup Japonica rice 
 2 ½ cups water 
 ¼ tsp sea salt  
 1 onion, sliced thinly 
 1 clove garlic finely minced 
 2 Tbsp. Olive oil 
 3 ounces fresh mozzarella cheese, diced (optional) 
 1 cup marinara sauce  
 salt and pepper 
 Bring salted water to a boil. Add the rice and cook for 45 minutes. (You can  also cook the rice in a rice cooker) In a large skillet, heat the olive oil and add the onion, cook for 10 minutes. Add the garlic. Using a melon ball spoon, scoop out the flesh of the zucchini. You will be left with a pile of zucchini balls and 4 clean zucchini “boats” ready for filling. Cut the zucchini balls in ¼’s and add to the onions. Season with a little more salt and pepper to taste. When the rice is done, add 1 cup to the onions and zucchini mixture. Mix together and correct your seasoning. stir in ½ of the cheese and reserve the other half.  To assemble. Pour the tomato marinara on to the bottom of a baking dish. Place the zucchini boats into the casserole. Fill each piece with the rice onion mixture. Top with the remaining cheese. Cover with tin foil and  bake in a preheated 350 degree oven for 45 minutes -1 hour.  
 Below you will see the before and after pictures of this dish. I hope you like it.

Stuffed Zucchini 

We ate this over two nights and it was so yummy. The squash is so good right now at the farmers markets and I found two large zucchinis to stuff. You can use any size, the larger ones work better. 

2 Medium to  Large Zucchini 

1 cup Japonica rice

2 ½ cups water

¼ tsp sea salt 

1 onion, sliced thinly

1 clove garlic finely minced

2 Tbsp. Olive oil

3 ounces fresh mozzarella cheese, diced (optional)

1 cup marinara sauce 

salt and pepper

Bring salted water to a boil. Add the rice and cook for 45 minutes. (You can  also cook the rice in a rice cooker) In a large skillet, heat the olive oil and add the onion, cook for 10 minutes. Add the garlic. Using a melon ball spoon, scoop out the flesh of the zucchini. You will be left with a pile of zucchini balls and 4 clean zucchini “boats” ready for filling. Cut the zucchini balls in ¼’s and add to the onions. Season with a little more salt and pepper to taste. When the rice is done, add 1 cup to the onions and zucchini mixture. Mix together and correct your seasoning. stir in ½ of the cheese and reserve the other half.  To assemble. Pour the tomato marinara on to the bottom of a baking dish. Place the zucchini boats into the casserole. Fill each piece with the rice onion mixture. Top with the remaining cheese. Cover with tin foil and  bake in a preheated 350 degree oven for 45 minutes -1 hour. 

Below you will see the before and after pictures of this dish. I hope you like it.