Ingredients
Units
Scale
- 2 - 5 - 6-inch size zucchinis - halved lengthwise
- 2 tbs. fresh Romano or Parmesan cheese - grated
- 2 cups of cooked rice
- 1 cup - grape tomatoes
- 1 stalk celery - sliced thin
- 5 cloves of garlic - grilled
- 1/4 cup of fresh Italian parsley - stems removed - chopped
- 1/4 cup of feta - crumbled
- 1/4 cup of pignoli nuts - toasted
- Juice of 1 lemon
- 2 tbs. olive oil
- Fresh ground black pepper
- 1 tsp. salt - divided
- 1/2 tsp. sugar for the tomatoes
- Balsamic glaze or honey - for drizzling
Instructions
- Place the garlic cloves in their skin to the heated griddle and let the skin get slightly charred.
- Heat a griddle and place the halved zucchini on the griddle to achieve a nice char and the zucchini meat becomes slightly tender to scoop out.
- Place the rice in a large bowl.
- Mix together the fresh lemon juice and the olive oil and add to the rice.
- Add ½ tsp. salt to the rice.
- Add the sliced celery to the rice.
- Pop the garlic out of the skin and give a quick chop and add to the rice.
- Add the grated Romano cheese or Parmesan cheese to the rice and toss.
- Place the grape tomatoes in a small cast iron frying pan and sprinkle with ½ tsp. sugar and ½ tsp. salt.
- Let the tomatoes get a nice char. Then carefully mash slightly before adding to the rice. Be sure to scrape the pan and add to the rice.
- Add the chopped parsley to the rice.
- Carefully, using a teaspoon, scoop the meat from the charred zucchini and add to the rice and toss.
- Add about half of the crumbled feta and lot of fresh ground black pepper to the rice and toss.
- Reserving the rest of the feta to top the boats with.
- Heat a small cast iron frying pan and place the pignoli nuts in the pan and let a slight char appear on the pignoli nuts. Quickly, remove the pan from the heat when this is achieved.
- Fill the scooped-out zucchini boats with the rice mixture.
- Top the zucchini boats with the charred pignoli nuts, chopped parsley, extra feta cheese, grated Parmesan or Romano and a drizzle of balsamic glaze or honey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 301
- Sugar: 4.6 g
- Sodium: 729 mg
- Fat: 15.1 g
- Saturated Fat: 3.4 g
- Carbohydrates: 37.4 g
- Protein: 6.4 g
- Cholesterol: 10.1 mg
