2 large overgrown zucchini bats, cut in half lengthwise, meat removed
3 Tbsp Olive Oil
1 large red onion, chopped
Cubed “meat” of zucchini
Bunch of Rainbow Swiss Chard
Kernals of 3-4 ears of corn, cooked
1 pint cherry tomatoes, halved
1 Tbsp tarragon, minced
1Tbsp basil, minced
Or any fresh herbs from your garden
2 Cups rice, cooked
½ Cup parmesan cheese, grated
Salt and pepper to taste
2 Cups cheddar, grated
Preheat oven to 350 degrees.
Place your carved out zucchini shells in a baking dish with some water and cover with tin foil. Put in oven to cook while preparing your filling.
Heat your olive oil in a large skillet on medium heat. Saute onions until soft. Add the zucchini “meat” and cook until soft. Next add your swiss chard and sauté until wilted. Add your corn, cherry tomatoes, herbs and rice. Mix well and sauté for a couple of minutes. Remove from heat and add the parmesan cheese, salt and pepper.
Remove the zucchini shells from oven and pour off most of the water that remains in the baking dish. Spoon the filling into the “boats” and scatter the cheddar cheese on top. Bake for 20 minutes until bubbling and cheese is melted and golden.
Serve immediately as a side or as the main coarse with a tomato salad and ENJOY!!