The past year, we’ve been working on our very own backyard garden. Many of the seeds we initially planted were eaten by hungry jack rabbits, who snuck into the yard. However, it would seem that said jack rabbits don’t have a taste for cauliflower or zucchini, which is all that was left in our rather unvictorious little victory garden.
We decided to cut our losses and prepare some dishes using the veggies left available to us. We bring you, the fruit of our labors, stuffed zucchini (actually, zucchini is a squash, but you get the idea.) Cauliflower to be prepared at a later date.
For This Recipe You Will Need:
- 1 large zucchini
- 2 cups cooked Spanish rice
- 3 tbsp grated cheddar cheese
- 2 tbsp diced Ortega chiles (canned)
- 2 tbsp of sour cream
- 3 tbsp salsa
Start off by boiling a pot of water. Preheat your oven to 400 degrees, you’ll be using it later on.
Slice your zucchini lengthwise, and scoop out the seeds inside. You may want to cut off the two tail ends of your zucchini to make this simpler.
Once the water has reached a boil, place the zucchini in and boil for about 5 minutes, or until skin is tender and easily pierced with a fork.
Remove the zucchini from the boiling water, and place on a paper towel to drain with skin side up.
While the zucchini is draining, mix your rice, 2 tbsps of sour cream, 2 tbsps of chiles and 2 tbsps of salsa in a separate bowl.
Scoop your rice mixture into the shell of the drained zucchini. Use the left over tbsps of salsa and cheese to drizzle down the center. Place in the oven, preheated to 400 degrees for 15 to 20 minutes until heated through and cheese is melted.
Serve with additional sour cream and salsa to taste.