Adapted from www.hidethecheese.com

Serves 2-3 as a main course

20 minutes preparation time

40 minutes cooking time

Ingredients

• 3 zucchini, washed and sliced in half lengthwise
• 1/2 tablespoon olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1/2 tablespoon fresh thyme or basil
• 1 egg
• 3/4 cup shredded cheddar
• 1/2 cup parmesan, divided
• 1 cups cooked brown rice
• 1/8 cup bread crumbs

Preparation

Lightly oil a large baking pan, and preheat the oven to 375 degrees.

Scoop the seeds and flesh out of the zucchini, but leave approximately a quarter of an inch thickness on each zucchini half intact to hold the filling.  Set the zucchini shells aside.  Coarsley chop the zucchini flesh.

Heat the olive oil in a large saute pan.  Add the onion, garlic, and zucchini flesh, and cook until the onion is soft, 6 to 7 minutes.  Stir in the thyme or basil and set the mixture aside.

In a large bowl, beat the egg.  Add the cheddar, 1/4 cup of the parmesan, and the rice.  Stir in the vegetable mixture.  Scoop a generous amount of the filling into each of the zucchini shells.  In a small bowl, mix together the bread crumbs and remaining 1/4 cup of parmesan.  Sprinkle this parmesan mixture over the zuccanoes.

Bake uncovered until the zucchini shells are tender when pierced with a fork, and the top of the fillling is golden brown, 30-35 minutes.

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