Cheesy Brown Rice Zucchini Boats

Cheesy Brown Rice Zucchini Boats




Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 6 Boats

WHAT YOU NEED

• 3 Zucchinis, halved & flesh removed & reserved
• 1/2 C Dry Brown Rice
• 2 Tbsp. Unsalted Butter
• Drizzle EVOO
• 1 Yellow Onion, diced
• 1/2 Red Bell pepper, diced
• 3 cloves Garlic, crushed & minced
• 1/2 C Pizza Mozzarella, shredded
• 1/4 C Pecorino, shredded
• 1 Large Free-Range Egg
• 3 Tbsp. Fresh Parsley, chopped
• 1/4 C Raw Walnuts, chopped
• 4 Sprigs Fresh Thyme, leaves removed
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Italian Seasoning
• 1/2 Tsp. + Sea Salt 
• Cracked Pepper 
• Topping - 6 Tbsp. Italian Seasoned Breadcrumbs, 1 Clove Garlic, grated, 1/2 Lemon, zest, 2 Tbsp. Pecorino, shredded, EVOO, Sea Salt

DIRECTIONS

• Prepare the brown rice according to package directions. Fluff, set aside & cool.
• Begin heating the butter, drizzle of EVOO, garlic, pepper flakes, thyme, and Italian seasoning, in a 10" skillet set to about medium. Once heated, let everything sizzle together for 30 seconds - 1 minute without burning.
• Add the onion, bell pepper, and a good pinch of both salt & pepper. Stir and continue to cook 5 - 7 minutes until tenderish. Squeeze the liquid out of the zucchini flesh using cheese cloth or a kitchen towel. Add the squeezed zucchini flesh to the skillet along with another good pinch of salt and pepper. Stir and continue to cook 4 minutes. Stir in the walnuts and continue to cook another 2 minutes. Taste and add salt to your liking. Remove from heat and let the mixture cool.
• Preheat your oven to 425 F
• To a large mixing bowl, add the cooled filling, cooled brown rice, egg, mozzarella, pecorino, parsley, and 1/2 tsp. sea salt. Stir everything together until combined.
• Place the hollowed zuccs on to a parchment lined baking sheet. Drizzle them with EVOO and sprinkle each one with salt, pepper, and pepper flakes. Divide the filling between each zucchini boat, pressing it down to fill it completely. 
• In a small bowl, stir together the breadcrumbs, pecorino, lemon zest, garlic, and a pinch of salt. Drizzle in some EVOO and stir together. Continue to add EVOO and stir until the crumb mixture is moist. Sprinkle this over the zucchinis.

• Bake for 15 - 20 minutes until zucchinis are tender but still have a little bite to them and crumb topping is golden brown. 
• Remove from oven and cool 5ish. Serve with additional grated pecorino and fresh parsley. ENJOY!

HAPPY VEG