Zucchini Stuffed Roasted Tomatoes
Zucchini and Rice stuffed Roasted Tomatoes🍅
"I know exactly what to do with all this zucchini" said nobody. Ever.
You can only make so many zucchini muffins and shredding it for freezing is great but painstaking. I've used it as a wrap (using a cheese slicer) and I've made taters but I wanted to try something new and I'm so glad I did because these were awesome!!! Bonus is that this recipe uses up tomatoes too, which I'm also beginning to have a surplus of.
All I did to make was:
-Remove the insides of the tomatoes and place in a large bowl along with shredded yellow and green zucchini, diced onion, 1 C uncooked rice, some lemon juice, olive oil (I used @evoolutionyeg garlic), S&P, oregano, garlic powder, fresh dill and parsley.
Your mixture will look like this
-Stuff the tomatoes with this mixture and place in a baking dish.
-If you have leftover mixture add some cut up potatoes, mix together and add beside tomatoes in your dish.
-Drizzle some olive oil over everything and a bit of water to the bottom of the dish and bake at 400F for around 35min.