Ingredients
8
8 servings
- •4 zucchini, halved lengthwise
- •¼ cup olive oil
- •3 sweet onions, chopped
- •½ teaspoon salt, or to taste
- •¼ teaspoon ground black pepper, or to taste
- •1 cup short-grain white rice
- •1 (16 ounce) can diced tomatoes, drained and juice reserved
- •1 cup water, or more as needed
- •2 tablespoons chopped fresh mint, or more to taste
- •1 cup chopped fresh parsley
- •3 tablespoons Chardonnay wine
- •½ (14 ounce) package little smoked sausages, diced
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
- Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
- Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
- Bake casserole in preheated oven until zucchini are tender, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 251
- Carbohydrate: 25g
- Fat: 14g
- Fiber: 3g
- Protein: 7g
- Sugar: 5g
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