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Paula Deen Cuts the Fat: Zucchini Boats with Tomato, Rice, and Olives

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Ingredients

  • 2 sliced in half lengthwise medium zucchini
  • for brushing olive oil
  • 1 cup part skim mozzarella
  • 3/4 cup brown or white rice cooked rice
  • 2 tablespoons tomato sauce
  • 2 tablespoons chopped black olives
  • 1/2 teaspoon Paula Deen's House Seasoning
  • 2 dashes or to taste hot sauce
  • 2 tablespoons chopped fresh basil

Directions

Preheat the oven to 400 °F.

Brush the cut sides of the zucchini with the oil and place, cut side down, on a rimmed baking sheet. Bake for 15 minutes, until tender. Using a teaspoon, gently scoop the flesh from the zucchini into a medium bowl, being real careful to leave the shells intact. Lower the oven temperature to 350 °F.

To the zucchini flesh, add 3/4 cup of the mozzarella, the rice, tomato sauce, olives, basil, House Seasoning, and hot sauce and mix well. Fill the zucchini shells with the mixture and top with the remaining 1/4 cup mozzarella. Bake until the cheese is melted and the stuffing is heated through, 10 to 12 minutes.

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